SIMPLE ITALIAN MINESTRONE SOUP
Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 20
Steps:
- In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
- Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
- Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
- Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
- Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
- Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)
Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving
POST-HURRICANE "MINESTRONE"
Steps:
- 1. Boil pasta until al dente in salted water, drain, set aside. 2. Meanwhile, in large soup pot over medium-high heat, heat olive oil (or use cooking spray to further reduce fat), then sauté garlic and onion for a few minutes until soft but not browned.** 3. Add tomatoes with juice, broth, beans, and seasonings. Add 1/2 to one soup can of water, if needed, until desired soup consistency. 4. Simmer about 15-20 minutes, covered, or until vegetables are tender. 5. To serve, divide pasta among 4-6 large soup bowls (use less pasta if limiting carbohydrates) and ladle soup over. Top with a sprinkle of grated cheese and pepper(s), if desired. Notes: *pasta should not be added to the soup until serving, otherwise it gets mushy. Keep leftovers separate, too. ** carrots, celery, peppers, string beans, frozen okra or whatever other vegetables you have on hand can be sautéed along with the onion/garlic; add more oil/cooking spray if needed.
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