Simple Minestrone

Feel free to experiment with using different vegetables, pasta, etc. Minestrone is wonderful for using up whatever you have on hand!

Serves 4-6

1 sweet yellow onion, diced
3-4 cloves of garlic, minced
1 can stewed tomatoes (15 oz.), blended with liquid from the can

1 large carrot, sliced
1 stalk of celery, sliced

6 cups of vegetable stock
1 Tablespoon of tomato paste

1 bay leaf

2/3 cup of small pasta (tubetti or macaroni are perfect)
2 cups of greens (I love using kale or spinach)
1/4 cup frozen peas
1/4 cup frozen corn

Salt and pepper, to taste

Add olive oil to the bottom of your stock pot. Heat oil and add your onions. Cook over medium heat, stirring occasionally until the onions begin to get translucent. The longer you cook the onion (without burning it, of course) the sweeter they will become and the more flavor they’ll add to the soup. When your onions are ready, add your garlic. Cook the garlic for roughly a minute and then add your tomatoes into the mix (you can blend the tomatoes ahead of time if you’d like a smoother soup, or just smash them a bit as they cook for a chunkier texture). Saute for 4-5 minutes and then add your carrot, onion, and vegetable broth. Bring everything to a boil and add the tomato paste and bay leaf. Cook until the carrots begin to get tender. Add your pasta to the soup and give it a good stir to make sure it doesn’t stick to the bottom of the pot. Add your kale or spinach. This is a good time to add any salt or pepper you might like. Since I tend to use vegetable bouillon, I don’t tend to add salt, but I do love a healthy dose of freshly cracked pepper. Let the soup simmer until the pasta is cooked and then add the frozen vegetables (they’ll thaw in seconds). Turn off the heats and add any fresh herbs you’d like (rosemary is pretty amazing) or just enjoy it as is!

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