Soup to Share #4: Minestrone Soup
For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.
Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).
2 tbsp. Olive Oil
2 cups Chopped Onion
5 Garlic Cloves, minced
1 ½ to 2 tsp. salt
1 Stalk Celery, diced
1 Small Zucchini, diced and/or 1 cup Eggplant, diced
1 tsp. Oregano
Fresh Black Pepper, to taste
1 tsp. Basil
1 Medium Bell Pepper, diced
3 to 4 cups (or more) Water
1 - 14 ½ oz. Can Tomato Puree (approximately 2 cups)
1 to 1 ½ cups Cooked Pea Beans, Chick Peas or Kidney Beans (I use kidney)
½ to 1 cup Dry Pasta (any shape)
1 or 2 Medium-sized ripe tomatoes, diced (optional)
½ cup freshly minced parsley
Parmesan Cheese
1) Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, and 1 ½ tsp. salt. Saute over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later with the bell pepper), oregano, black pepper and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
2) Add bell pepper, zucchini, water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
3) Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes and serve right away, topped with parsley and parmesan.
Source: The New Moosewoord Cookbook, Mollie Katzen
This is the last Soup to Share recipe I'll be posting since spring is just around the corner and it's time to fire up the grill. I'm so ready! Aren't you?
Source: The New Moosewoord Cookbook, Mollie Katzen
This is the last Soup to Share recipe I'll be posting since spring is just around the corner and it's time to fire up the grill. I'm so ready! Aren't you?
