Timeless Minestrone Soup

Amarante

Thu, Aug 08 2019, 10:09 am

Timeless Minestrone Soup

This was a nice basic minestrone soup - if you use parmesan cheese which you grate yourself, you can throw the rind into the soup at the beginning and it makes it flavorful but of course only if you aren't intending it to be pareve vegetable soup Very Happy

I really like string beans in vegetable soup - watch the timing though because it's best when the vegetables aren't over done and completely mushy.

This freezes very well of course and is easy to scale up.

Excerpt From: David Venable. “In the Kitchen with David

MAKES 8 TO 10 SERVINGS

2 cups dried kidney beans, picked over and soaked overnight, or 1 15.5-ounce can kidney beans, rinsed and drained
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 medium zucchini, diced
1 small yellow squash, diced
1 cup 1-inch green bean pieces
2 14.5-ounce cans diced tomatoes
3 tablespoons tomato paste
5 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
2 cups cooked elbow macaroni
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
Freshly grated Parmigiano-Reggiano

Put the kidney beans in a large stockpot or Dutch oven and add enough water to cover them by 2 inches. Bring to a boil, partially cover the pot, and reduce to a simmer. Cook until the beans are tender, about 1 hour. Drain the beans and set aside.

Heat the olive oil in the same pot. Add the onion, garlic, carrot, and celery and cook until the vegetables are lightly browned, about 5 minutes. Add the zucchini, yellow squash, green beans, tomatoes, and tomato paste. Stir in the vegetable broth and 2 cups water.

Add the kidney beans, basil, and oregano to the pot. Bring to a simmer and cook until the vegetables are tender, about 35 minutes. Add the cooked macaroni and heat through, about 5 minutes. Taste and season the soup with the salt, black pepper, and cayenne. Serve hot or warm and pass the Parmigiano-Reggiano.