This soup is a favorite. A great vegetarian soup also. It is warming and comforting, and I really don't know anyone who doesn't like Minestrone Soup!
Ingredients:
I made this in bulk so I could feed neighbors in need right now. But my recipe will be a regular family size recipe!
- For the stock: I grated the following; 1 medium carrot, 1 med. onion, 1 stalk of celery, a handful of basil leaves, 4 cloves of garlic, and 1 small green pepper.
- 2 (32oz) cartons vegetable broth
- 3 cups water
- 2 cans stewed tomatoes, chopped, using liquid also
- Seasonings to what you desire; tsp salt, pepper, thyme, rosemary, marjoram, oregano, Italian seasoning, parsley...
- 4-5 large fresh carrots, not peeled, cut into 2 inch pieces, then cut into matchsticks
- 1/2 turnip, cut into small cubes
- 1 (5-6 oz) bag baby spinach, chopped
- 1/4 cabbage, sliced, cut in half
- 2 stalks celery, sliced thin diagonal
- Have extra broth in case you need it
- 2 cans small white beans
- 1 can red kidney beans
- 1 cup pasta (Ditallini)
- Shredded Parmesan cheese for topping each serving
Steps:
- Using a large stock pot, start by mincing all the first vegetables on my list add first the cut up turnip, it takes longest to cook.
- Put all of these in the pot with a small amount of olive oil and strut until tender. Add the broth. Then add the chopped tomatoes and broth.
- Now it is time for seasoning; I always say season to your taste. The following seasonings are what I use; thyme, rosemary, basil, marjoram, oregano, Italian seasoning, black pepper, some salt after doing a test taste, and anymore of the seasonings I listed or what you like.
- Let this broth simmer for at least an hour. Test taste now for flavor. This is when I look for salt, spicy enough and acidity. I usually then add 2-3 Tbsp. of sugar. It is a great flavor enhancer!
- In the meantime, you should be preparing your next step; cutting up more celery, quarter onions, cut up carrots, slice cabbage, chop spinach, chop basil and anything else you want to add to your soup! Put it all in a large bowl.
- Time to add this all to your broth. Do not add pasta yet! Pasta goes in about 15 minutes before serving. Let this cook on low- med heat for another hour. Add more broth or water if the broth is evaporating.
- Add 1 cup of Dittallini pasta to your soup, bring to a boil and quickly lower to a simmer! Keep the cover off. After 15 minutes, remove from the heat and cover. It's ready to eat when you are.
- Delicious served with a spoonful of fresh shredded Parmesan cheese and garlic bread. Enjoy!
