Minestrone

Minestrone

I loved my grandmothers minestrone soup! The soft tiny pasta, the salty broth that she simmered all day and the crispy vegetables. This is a cleaned up version of her soup. Of course, I had to add a ton more veggies and beans for protein. I wonder what she would think of my minestrone?

Squash

Soup Ingredients

1-2 tablespoons extra virgin olive oil
Salt and pepper
1 medium yellow onion, diced
2 cloves garlic, minced
2 celery stalks, sliced
3 small carrots, sliced
⅓ head green cabbage, thinly sliced
1 zucchini, chopped
1 cup Marinara sauce (I used Roa’s)
1 28 oz. can diced tomatoes
1 28 oz. can of beans (I used Chickpeas)
4 cups vegetable broth
2 tablespoons Nutritional yeast
2 bay leaves
¼ cup basil, sliced into thin ribbons
½ cup fresh flat leaf parsley, thinly sliced
1 teaspoon dried oregano
½ teaspoon dried thyme
1 box pasta something small like orzo, shells or pastina (I used Jovial Brand to keep it grain and gluten free)

Step 1: Instructions for Sauteing the Veggies

In a dutch oven or large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, celery, salt and pepper and cook, stirring occasionally until tender, about 5 minutes. Add cabbage and zucchini, cook for another 5 minutes stirring occasionally.

Step 2: Instructions for the Soup Base

Add the marinara, diced tomatoes, beans, basil, parsley, bay leaf, oregano and thyme, stirring until fragrant.

Add broth, and bring to a boil. Reduce the heat to a simmer and cook, uncovered and stirring occasionally, about 15-20 minutes.

Step 3: Instructions for the Pasta

My grandmother taught me to cook the pasta separately and then add it to the soup, this way the pasta won’t go soggy and absorb all the broth. Prepare the pasta according to the directions on the box. If you have leftover psata mix some olive oil in and store the pasta separately.