Minestrone Soup
Regardless if it's a hot summer day or cold winter night, this Minestrone Soup recipe will make everyone happy. Minestrone Soup is the perfect example for following the Mediterranean diet. This recipe provides a various selection of legumes, vegetables, and is pair with pasta. Minestrone Soup is the perfect comfort food for your family!
Cooking Time: 1 ½ hours total
Servings: 8-10 people
Ingredients
¼ cup Olive Oil
4 cloves Garlic, finely minced
6-7 each Carrots, peeled and cut into 1/4” dice
1 Med. Onion, chopped
1 each Leek, cut off stem, peel out layer, quarter lengthwise, rinsed well, and cut into ¼” thick slices.
4 Med. Zucchini, quartered lengthwise and cut into ¼ inch thick slices
10 cups Chicken Stock or Low Sodium Broth (vegetable broth may be used as a vegetarian option as well)
2 cups Water
2 Tbsp. Tomato Paste
2 tsp. Dried Oregano
2 tsp. Dried Basil
½ tsp. Fine Black Pepper
2 tsp. Granulated Garlic
1 can Cannellini, White Kidney Beans or Northern Beans, rinsed and drained
4 each Roma Tomatoes, cut into ¼ “ dice
1 cup Small Pasta, such as ditalini, elbow or bow ties
1/2 cup Grated Parmesan Reggiano, Trader Joes
1 cup Fresh Basil Leaves, coarsely chopped
1 bunch Kale, washed and coarsely large chop
5 Tbsp. Chopped Italian Parsley
Instructions
Add olive oil to a 6-8 quart stockpot on medium heat until hot.
Add garlic, carrots, onion, and leek. Cover and wilt vegetable for 8-10 minutes, stirring occasionally.
Add zucchini, stock, water and tomato paste. Bring to a boil and reduce heat to a simmer.
Add 2 Tbsp. parsley, dried oregano, dried basil, black pepper, granulated garlic and simmer for 15 minutes.
Add Tomatoes, beans, pasta and simmer for 10 minutes.
Stir in grated parmesan, kale, fresh basil and parsley.
Minestrone freezes well. Cool, refrigerate overnight in a casserole container no more than 3-4” high. Portion into containers and freeze for up to 6 months.