Monday, December 16, 2019

Classic Minestrone Soup

Wintery weather in the Northeast cries out for the comfort of hot soup.  This minestrone soup is my go-to soup recipe and my family's favorite.  I try to change our soup options often by introducing a new soup, but this one remains my family's top choice.  


Classic Minestrone Soup

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Classic Minestrone Soup and Crusty Bread
Minestrone Soup for You!

Minestrone soup is hearty enough to stand on its own with some crusty bread, and fabulous when paired with the sandwich or panini of your choice.  It's also a great way to use your homemade chicken stock.

One of the things I think you'll love about this soup is that it is chock-full of vegetables.  Go ahead and add more of what you love.  It will just be a thicker soup.
Classic Minestrone Soup


This recipe calls for six cups of stock or broth.  I like to use chicken stock because it adds a depth of flavor I like.  Homemade stock is always the best but the boxed stock works, too. Use vegetable stock or just plain water if you prefer.  

Be aware that the pasta will absorb a great deal of the liquid as it cooks in the soup.  I like to keep additional chicken stock at the ready to thin the soup when I reheat it.


Let's make some soup now.

A Pot of Minestrone Soup
Yummy Minestrone Soup

Minestrone Soup

  • 2 tsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 medium all-purpose potato, peeled and cut into ½ -inch cubes
  • 1 medium yellow or green squash (or both), cut into ½-inch cubes
  • 1 tablespoon dried basil, crumbled
  • 1 tsp dried oregano, crumbled
  • 2 large bay leaves
  • 1-28oz can crushed tomatoes
  • 6 cups chicken or vegetable stock
  • ¼ pound green beans, trimmed and cut into 1-inch pieces (frozen is fine)
  • 4 oz tiny shells or tubettini
  • 1- can Great Northern white beans, drained and rinsed
  • Grated Parmesan cheese to taste
  • 3 Tablespoons parsley, chopped

Directions: 
In a Dutch oven or large pot, heat the olive oil over low heat for one minute.   Add the onions and cook uncovered, for five minutes or until soft.  Add the garlic and cook for one minute.  Raise the heat to moderate and add the potato, squash, basil, oregano, and bay leaves.  Cook, uncovered for five more minutes.  Stir occasionally.


All the Goodness of Fresh Vegetables
Saute the Vegetables Before Adding Liquids

Add the tomatoes and stock and bring to a boil.  Adjust the heat to a simmer and cook uncovered for 20 minutes longer.  Add the green beans, cover and cook until the beans are tender, but still crisp-about 10 minutes.  Remove the bay leaves.


A Pot of Hot Minestrone Soup
Simmer the Soup Until Vegetables Are Tender

Add the pasta and cook until tender.  Add additional water, if necessary.  Add the white beans, and cook for 3-5 minutes until heated through.  Ladle into soup bowls and garnish with Parmesan cheese and chopped parsley.  Serve with crusty bread.



Enjoy!

Donna

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