i don’t know about all of you, but minestrone is my absolute favorite soup – when we went to italy, i sampled every minestrone possible, and loved the differences between the soups across the country and even in different restaurants in the same city.
last year, i found a great recipe for a super quick minestrone.
and this year, after reading that mark bittman customizable soup article, i knew i had to try his recipe, adapted for what we had on hand, of course.
after a little chopping and a lot of simmering, voila, we had an amazing minestrone! but don’t expect this to be the last minestrone i post on here…there are so very many more minestrone recipes out there!
one year ago: lentil curry coconut soup
two years ago: black bean banana empanadas
hearty minestrone soup
yields 6 large servings
adapted from mark bittman
- 3T olive oil
- 1 onion, chopped
- 1 large carrot, peeled and chopped
- 2 celery ribs, chopped
- 1 clove garlic, minced
- 2c potatoes, cubed (we used two medium red potatoes)
- dash of salt and pepper
- 15oz tomato sauce
- 5c water
- 15oz cannellini beans, rinsed and drained
- grated parmesan, optional
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- heat the olive oil in a large soup pot over medium-high heat
- saute the onion, carrot, celery, and garlic in the oil for 5 minutes
- add the potatoes, salt, and pepper, and cook for 2 more minutes
- pour in the tomato sauce, water, and cannellini beans, then bring to a boil
- lower the heat to medium-low, cover, and simmer for 35 minutes
- serve garnished with parmesan cheese, and enjoy!
