Classic Minestrone Soup

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This Classic Minestrone Soup recipevhas many ways to adapt it to your taste.

Here’s a soup that will warm you to the core

Between Christmas and New Years I am ready to eat something healthy. After all the prime rib and ham, I’m dreaming about vegetarian and hearty meals. This minestrone soup adapted from one of my favorite food bloggers, Cookie + Kate is just that. Kate is a self-taught photographer who loves dreaming up delicious vegetarian meals.

Prep the vegetables beforehand and assembling will be a breeze.

Most of the ingredients for this soup I found in my pantry. For the vegetables just about anything will work. Make a batch and let me know how what you think.

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Classic Minestrone Soup

Yield: 6-8 servings

Ingredients

• 4 tablespoons extra-virgin olive oil, divided

• 1 medium yellow onion, chopped

• 2 medium carrots, peeled and chopped

• 2 medium ribs celery, chopped

• 1/4 cup tomato paste

• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans, or asparagus)

• 4 cloves garlic, pressed or minced

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

• 4 cups (32 ounces) vegetable broth

• 2 cups water

• 1 teaspoon fine sea salt

• 2 bay leaves

• Pinch of red pepper flakes

• Freshly ground black pepper

• 1 cup whole grain orecchiette, elbow or small shell pasta or a small gluten-free pasta

• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked beans

• 2 cups baby spinach, or chopped kale

• 2 teaspoons lemon juice

• Freshly grated Parmesan cheese, for garnishing (optional)

• Warm bread for serving (optional)

Directions

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often until the vegetables have softened and the onions are turning translucent about 7 to 10 minutes.

2. Add the seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, about 2 minutes.

3. Pour in the diced tomatoes and their juices, broth, and water. Add the salt, bay leaves, and red pepper flakes. Season generously with freshly ground black pepper.

4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.

5. Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.

6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper. Garnish bowls of soup with grated Parmesan, and serve with warm bread.

To make ahead, stop after in Step 5 where it says to cook for 15 minutes. Cool and refrigerate. Continue with Steps 5 and and 6 when ready to eat.

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I served my soup with store bought cornbread mix and added green chilis and pepper jack cheese.

Photos by Cookie + Kate

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