A wonderful soup to master, and eat everyday in cooler weather.
A meal in a bowl! Hearty and Healthy. My Minestrone is brimming with antioxidant goodness with a bevy of vegetables.
The technique starts with a quick sauté of the firmer veggies – the ones that can stand the longest cooking without sacrificing their texture. Tomatoes and flavorings are stirred in (garlic and seasonings) and toasted in the oil. Beans are added with the reserved tomato juice and broth (chicken or vegetable.) The soup then will simmer to engage all the flavors.
Lastly, the dry pasta and green beans are added, and stirred while simmering until al dente – the pasta will thicken the soup, and the beans will not lose their lovely color. The addition of Quinoa pasta make this soup Gluten-Free.
All these veggies were bought at my local market – and you can taste the freshness in the flavor and texture of the soup.
My favorite vegetables for the Minestrone, and the ones in this recipe are: onions, leeks, celery, celery root, heirloom carrots, heirloom zucchini, green and waxed beans… San Marzano tomatoes are from a can. I have used garbanzo beans, which I soak overnight (I have a problem with beans – ugh!) which add some protein and depth – although please use beans here if you like.
Borlotti beans, also known as cranberry beans, would be a wonderful addition, they have a nutty flavor and very creamy texture.
Serving suggestions are in the recipe – I love to top the soup with fresh herbs and a floating drizzle of the best extra virgin olive oil. Parmesan shavings and a dollop of pesto are welcome too!
Here’s to a hearty & healthy meal in a bowl!
Karen
Karen's Very Veggie Minestrone
Equipment
- 1 large soup pot non-reactive
Ingredients
- 1/2 cup dried garbanzo beans, preferably organic, about 1 ½ cups cooked* (see below how to cook)
- 3 tablespoons extra virgin olive oil, divided
- 1/2 cup onions, peeled and small dice
- 1/2 cup leeks, washed, dried and chopped 1/2" pieces
- 1 tablespoon fresh garlic, peeled and minced
- 1/3 cup celery, peeled and chopped; large dice
- 1 cup celery root, peeled, chopped; large dice
- 1 cup carrots , peeled; large dice (I use heirloom multi-colored)
- 2 1/2 cups zucchini, washed; large dice (use yellow & green)
- 1 can San Marzano Tomatoes in juice, drained, save the juice (28 ounces)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon fresh rosemary , stemmed and chopped
- 1/4 teaspoon marash pepper, or red pepper flakes
- 6 cups chicken or vegetable stock, preferably homemade
- 2 cups quinoa pasta*, uncooked
- 1 cup green & waxed beens, cut 1" lengths
- 1/2 teaspoon sea salt, or to taste (depends on saltiness of your broth)
Instructions
- In a large soup pot (I used enameled cast iron) add 2 T. olive oil, set the heat to low. Add the onions, leeks and garlic and cook, stirring until tender, but not colored, about 3 minutes. Meanwhile, drain the tomatoes from their juice, keeping the juice. Chop the tomatoes in large pieces, remove seeds if desired. Add the next 9 ingredients (celery through marash pepper) and the cooked garbanzo beans.
- Raise the heat to medium, add the remaining 1 T. olive oil and stir all ingredients to coat. Cook, stirring until the vegetables are crisp-tender, about 3 minutes.
- Add the 6 cups of stock and tomato juices (will have 2 cups.) Bring to a boil, then down to a simmer. Cook for 10 minutes.
- Add 2 cups of pasta and the green and waxed beans, cook uncovered for 5 minutes until very al dente – they will continue to cook in the hot broth, and thicken it too! Now taste for salt, add 1/2 teaspoon and stir – this will depend on the salt content of your stock.
- Remove the pot from the stove, and let stand 10 minutes before serving.
Suggestions, Serving the Soup:
- Add 2 T. fresh herbs to the pot, or to individual bowls of soup. Basil leaves, thyme leaves, chopped rosemary…~ Add a dollop of you favorite pesto to each bowl.~ Grate some aged cheese on top, such as parmigiano reggiano or aged gouda.~ Float some great quality fruity extra virgin olive oil on top of each portion of soup… RECOMMENDED!~ Slice some kale or spinach finely, and add to the soup with the pasta, toward the end – when the soup is simmering.~ Serve with crusty, warm bread for dipping.
Tips:
- The soup is cooked uncovered, otherwise the veggies will be overcooked. Use other beans if you like, substituting the garbanzo beans. Cranberry beans are creamy in texture. Quinoa pasta make this soup Gluten-Free.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.