Hearty Minestrone

Ra Minestrone

Got leftover veggies hanging around? Green beans, baby potatoes, or sweet bell peppers? They're perfect for Minestrone soup, a hearty dish featuring lots of chopped vegetables in a tomato broth with a big finish of fresh herbs.

Try this easy recipe on a cold day.

Minestrone Soup

Serves 5-6

Ingredients

2 tablespoons olive oil

1 onion, diced

1 large carrot, diced

1 red bell pepper, diced

2 cups diced yellow potatoes

2 tablespoons minced garlic

2 teaspoons dried basil

1 teaspoon dried oregano

1 can (156ml) tomato paste

4 cups of vegetable broth

2 cups water

2 cups chopped green beans

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1/2 cup elbow macaroni

1/2 teaspoon pepper

1/3 chopped fresh parsley

Salt

Directions

In a large pot, heat oil over medium heat. Add onions, carrot, red bell pepper, potatoes, garlic, basil and oregano; cook, stirring often, for 5 minutes or until onions have softened.

Stir in tomato paste; cook, stirring often for 1 minutes, or until tomato paste starts to stick to the bottom of the pot. Stir in vegetable stock, water, and green beans. Bring to a boil; reduce heat to medium low, cover and simmer for 20 minutes or until potatoes are tender.

Stir in chickpeas and pasta; cover and simmer for 10 minutes, stirring occasionally until pasta is tender.

Add pepper and parsley. Season to taste with salt.

Tasty Tips
  • Use whatever vegetables you have on hand: celery, cauliflower, zucchini, diced tomato, etc.
  • Keeping the lid on the pot while simmering the soup will keep all the tasty broth in the pot and will give you enough juice to cook the pasta. If you find the soup too thick, add a bit more water or stock.
  • Feel free to substitute dried herbs for fresh herbs
  • This soup is the best when it's served with grilled bread or garlic bread.

This article is written by Kary Osmond from FoodStyles Package and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

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