Minestrone Soup

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Nothing satisfies on a cold day more than soup. Most weekends I will make a big pot of whatever strikes my fancy. I allow it to simmer on low all afternoon then we enjoy it with crusty bread for a Sunday night dinner. There are always leftovers which is perfect since soup tastes better the next day. I have yet to find a soup that I didn’t like but this minestrone is a soup that I absolutely love.

It is more of a method rather than an exact recipe; I will use whatever vegetables I have on hand or whatever looked good at the market that morning. I like to be heavy handed with the vegetables and go lighter on the pasta and beans but you could easily add more of the later if that is to your liking. Not only is this soup vegetarian but it is also low in sodium. Rather than using a pre-made broth, I simply add water as the soup base and allow the cooking vegetables to flavor the broth. The results? A rich, tasty and satisfying soup that everyone will love. Serve it with crusty French bread and dinner is served.

MINESTRONE SOUP

2 tablespoons olive oil

1 small onion, minced

1 leek, quartered and diced

2 stalks celery, diced

1 large carrot, peeled and diced

1 small zucchini, diced

1 small eggplant, diced

1 cup Brussels sprouts, quartered

1 small butternut squash, peeled, seeded and cubed

1 15-ounce can cannellini beans, rinsed and drained

1 26-ounce can tomatoes, roughly chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

3/4 cup small pasta (shells or elbow macaroni works well)

1 large handful fresh basil, chopped

Salt & pepper to taste

Grated parmesan cheese, to serve

  • Heat the olive oil in a large stockpot set over medium high heat.
  • When the oil shimmers, add the onion, leek, celery and carrots and stirring occasionally, cook until soft but not brown, 4-5 minutes.
  • Add in the zucchini, eggplant, Brussels sprouts, butternut squash, beans and canned tomatoes. Stir well.
  • Add enough water to the pot to cover the vegetables by 1 inch.
  • Bring the soup to a simmer then reduce the heat and cook uncovered until the vegetables are soft, 35-45 minutes.
  • Add in the oregano and thyme and season with salt and pepper.
  • At this point you can proceed to the next step or cover the pot, turn the temperature to the lowest setting and allow to sit until you are ready to proceed.
  • Return the temperature to medium-high.
  • Once the soup is boiling again, add the pasta, stir well and cook until the pasta is al dente, approximately 6-8 minutes.
  • Stir in the basil, adjust the seasonings and serve, topped with grated parmesan cheese.

Serves 6

 

 

 

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