Minestrone is a delicious, hearty, thick soup of Italian origin made with common ingredients such as beans, onions, celery, carrots, vegetable stock, and tomato, pasta or rice. There is no recipe set in stone for Minestrone, it is usually made of the vegetables that are in season at the time.
We know by now when Fall hits I enjoy my soup recipes. Living in Central Florida, I have some really great fresh vegetable choices all year round; so I tend to use fresh organic baby spinach instead of cabbage in my soup recipe. If you prefer cabbage, you can add it instead of the organic baby spinach.
Minestrone was always a big hit for our family in the fall and winter months up North; we always used it as an opportunity to use up any and all veggies hanging out in the vegetable bin. I have to tell you we started living large over the years with the veggie additions in this recipe and the pot of Minestrone soup just grew and grew, so plan on using a large pot and feeding serve people.
When making your Minestrone you can pretty much use any rice or small pasta you prefer or have on hand. Today, I used elbow macaroni instead of ditalini pasta; in the past, I have even used tiny shells as well. Work with what you have on hand is my motto.
- 1 tablespoons virgin olive oil
- 1 large yellow onion diced
- 6 cloves garlic minced
- 2 stalks celery sliced
- 1 large carrot thinly sliced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fresh chopped Rosemary
- Kosher salt
- freshly ground pepper
- 2 to 3 medium potatoes diced
- 1/2 of a cup frozen peas
- 1- 28 -ounce can of organic fire roasted diced tomatoes
- 1- 8-ounce can of organic tomato sauce
- 9 to 10 cups of low-sodium vegetable broth
- 1 -15 -ounce can of organic kidney beans drained and rinsed
- 1-15-ounce can of organic Garbanzo beans drained and rinsed
- 1-15-ounce can of organic lima beans drained and rinsed
- 1 small zucchini chopped
- 2 cups of fresh organic baby spinach
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- chopped fresh basil
- Heat the olive oil in a large pot over medium heat. Add the onion to the large pot and cook about 4 minutes to soften the onion.
- Add the garlic and cook about 45 seconds. Add the celery and carrot; cook about 5 minutes.
- Add the dried basil, oregano, Rosemary, kosher salt, and freshly ground pepper to taste; cook for about 5 more minutes.
- Add the diced potatoes, frozen peas, organic fire roasted diced tomatoes, tomato sauce, low-sodium vegetable broth to the pot and bring to a heavy simmer. Reduce the heat to medium-low and simmer 10 minutes.
- Add the organic kidney beans, organic Garbanzo beans, organic lima beans, chopped zucchini, and pasta, cook about 6 minutes.
- Add fresh organic baby spinach; cook another 2-4 minutes till pasta is tender.
- Ladle into bowls and top with the grated parmesan cheese and chopped basil.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.