Minestrone Soup

Minestrone soup is a hearty, rustic dish with roots dating back to ancient times, predating the Roman empire. It combines a mixture of vegetables including beans, onions, celery, tomatoes, and either pasta or rice. It is the perfect Winter meal and goes great as a first course. It's distinct flavor makes it one of the best vegetable soup recipes.







Recipe


Ingredients

2 tbs. extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 tsp. sea salt
Freshly ground black pepper
3 garlic cloves, chopped
1 (28 oz.) can of diced tomatoes
1 1/2 cups white beans or kidney beans, cooked, drained and rinsed
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 tsp. dried oregano
1 tsp. dried thyme
3/4 cup small pasta, like elbows, shells or orecchiette or rice
1/2 cup chopped fresh parsley
Pinch of red pepper flakes
Grated parmesan cheese



Instructions

1. Heat oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper and cook stirring occasionally for roughly 8 minutes. The vegetables should begin to become translucent.

2. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

3. Stir in pasta and cook, uncovered for 10 more minutes until pasta is cooked.

4. Season with salt if needed, chopped parsley and grated cheese.






Check out the Zakarian by Dash 4.5 quart, non stick, cast iron dutch oven.


 

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