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Minestrone Soup

Published by Bryan Higgs on October 12, 2020
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Minestrone Soup

Author: adapted from Mary Ann Pank

Ingredients

  • 3 medium carrots coarsely chopped
  • 3 stalks of celery coarsely chopped
  • 2 medium onions chopped

— Choose one from the following three ingredients, to taste

  • 1 large potato cut into ¾ inch cubes, or:
  • 1 cup pasta pre-cooked, or:
  • 1 cup rice pre-cooked

–

  • ½ lb frozen cut green beans
  • 2 medium zucchini trimmed, peeled, and cut into ½ inch cubes
  • 1 clove (or more) garlic minced
  • ⅓ cup extra virgin olive oil
  • 3 tbsp butter
  • 4 cups beef broth (16 oz, 1 box)
  • 1½ cups water or more
  • 1 28oz can diced tomatoes with liquid. Retain liquid.
  • ½ tsp salt
  • ¼ tsp dried basil
  • ¼ tsp ground black pepper
  • ¼ tsp dried rosemary crumbled
  • 1 bay leaf
  • 1 1lb can cannellini beans rinsed and drained
  • grated Parmesan cheese to be sprinkled on top of each serving.

Instructions

  • Heat oil and butter in large Dutch oven over medium heat
  • Add onions. Saute, stirring occasionally until soft and golden, but not brown, 6-8 minutes
  • Stir in carrots and potato (if using). Saute for 5 minutes.
  • Stir in celery and green beans. Saute for 5 minutes.
  • Stir in zucchini. Saute for 3 minutes.
  • Stir in garlic. Cook for 1 minute.
  • Add broth, water and liquid from tomatoes to pan. Add chopped tomatoes to pan.
  • Stir in salt, basil, rosemary, pepper, bay leaf, and diced potatoes (if using).
  • Heat to boiling. Reduce heat to low.
  • Simmer, covered, stirring occasionally, for 1½ hours.
  • Add drained and rinsed beans. Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30-40 minutes.
  • Add pre-cooked pasta or rice (if using).
  • Remove bay leaf.
  • Serve with grated Parmesan cheese sprinkled on top. Crusty bread is wonderful as an accompaniment.
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