My cooking crush, Ina Garten, made minestrone on her show the other day and it really looked great – so I decided to give it a try – only using things I can get year round, because in the winter, our vegetables in Western CO are questionable, at best.
This turned out great and Maddie and Todd gave it 2 thumbs up – Aerik, who is a vegetable hater, was not amused, but he ate most of it anyway. We grated a little parmesan cheese on top and served with whole grain french bread. You could make this vegetarian by eliminating the chicken stock and using veggie stock!
Vegetable Minestrone Soup
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1 Tbsp Extra-Virgin Olive Oil
1 medium uncooked potato, peeled & chopped
4-5 carrots, peeled and chopped
2 stalks celery, chopped
1/2 cup onion, diced
2 cloves garlic, minced
1 14 1/2oz can diced tomatoes
1 15oz can Cannelini Beans, drained
8 cups chicken stock, low-fat, low-sodium
1 Cup ditalini or elbow pasta
2 tsp dried thyme
1 Bay Leaf
1 tbsp salt
2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
3-4 dashes hot sauce, optional
In a large dutch oven heat 2 tbsp olive oil and add in onion, celery and garlic. Saute until fragrant but not brown - garlic will burn!
Add in carrots, celery, potatoes, thyme, salt, pepper, and bay leaf. Saute for another 10-15 minutes until carrots and potato start to soften, add in beans, tomatoes, and broth and remaining spices and stir well.
Bring to a boil and lower to a simmer. Let simmer for about 30 minutes stirring occasionally.
10 minutes before you're ready to serve, toss in the pasta and increase the heat a bit. Serve when pasta is Al Dente!
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.