Minestrone Soup
Minestrone soup is a classic Italian soup that uses seasonal vegetables, beans, pasta, and lots of tomatoes. I love my homemade fall version and occasionally add tortellini pasta as well.
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 Large yellow onion (diced)
- 2-4 Minced garlic cloves
- 1 Diced carrot
- 2 stalks celery, diced
- 1 cup Diced squash
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Black pepper
- 4 cups Vegetable/ chicken broth (low sodium)
- 1 cup Tortelleni pasta (or elbow pasta as per preference)
- 1 can Kidney beans, drained
- ½ cup Cannelini beans
- 1 can Crushed tomatoes
- 1 can Diced tomatoes
- ½ cup Green peas
- ½ cup Finely grated parmesan cheese
- Handful fresh basil leaves
- Salt (to taste)
Instructions
- Heat 2 tablespoon extra virgin olive oil in a large heavy bottomed pot over medium-high heat.
- Add the diced white onion and cook until they turn translucent. Add the minced garlic and cook for a minute.
- Now add the chopped celery and carrot and cook until they begin to soften, about 5 minutes. Add the diced squash too and cook these together.
- Add in the green peas, dried oregano and basil, salt, and black pepper as per taste, and cook for a bit more.
- Add the diced and crushed tomatoes along with the vegetable/ chicken broth to the pot and bring this to a boil. Reduce the heat to medium low and simmer for a few minutes more.
- Stir in the kidney and cannalenni beans. Add the pasta and cook until the pasta and vegetables are tender, about 10 minutes and not more. I like to keep the vegetable and pasta well done but not mushy so please do take care.
- Check for seasoning and add more salt if needed. Ladle the soup into bowls and top with the parmesan and chopped fresh basil leaves.
- Serve hot and enjoy.