Minestrone (with any vegetables)
Almost all of these ingredients can be substituted—see the notes above the recipe for more info.
Ingredients
- 1 medium onion
- 2 carrots
- 3 stalks of celery
- 2 tablespoons olive oil
- 2 quarts vegetable stock
- 2 Tbsp minced or pressed garlic cloves
- 1 pinch of red pepper flakes
- 14½ oz [410 g] can of diced tomatoes
- 15 oz [420 g] can of cannellini or kidney beans, drained (or another bean)
- 1¼ cups [100 g] of orecchiette or another small pasta
- Up to 4 cups of vegetables (e.g., sliced zucchini, swiss chard, and corn)
- For garnish: lemon wedges, chopped parsley (optional), and Parmesan (optional)
Instructions
- Sauté the onion, carrots, and celery in olive oil over medium heat until they soften (about 8 minutes).
- Once they soften, add the stock, garlic, red pepper flakes, and diced tomatoes and bring to a boil.
- Once it comes to a boil, add the beans and pasta and turn the heat down to medium-low to maintain a simmer. Set a timer for the length of time your pasta is supposed to take to reach al dente.
- Add your favorite vegetables to your soup in stages, so that they all finish cooking at the same time as the pasta. Use my list of produce to get a sense of how long different vegetables take to simmer. Add slow-cooking veggies when there’s 7-10 minutes left on the pasta, and add quick-cooking vegetables when there’s 1 or 2 minutes left on the pasta.
- Finish it off with fresh lemon juice, a big handful of chopped parsley, and a generous sprinkling of Parmesan at the table.
Find it online: https://cardamomandtea.com/43494/minestrone-with-any-vegetables/