Minestrone comes from the Italian word minestra meaning "to provide, serve, dish up" originating from the Latin ministräre "to serve".
We know Minestrone soup as a soup of beans, pasta and vegetables with a bit of an Italian flair to it. Generally red or kidney beans, but any beans on hand will do. Choice of pasta is traditionally Ditalini but again any one on hand. Veggies? What do I have leftover in the frig?
Ingredients:
• 1 celery stalk sliced thinly
• 1 medium onion diced
• 2-3 large carrots sliced thinly
• 1 medium zucchini slice thinly
• 1 medium green bell pepper diced finely
• 1 can of diced tomatoes
• 1 can of spinach or 1 bunch of chopped fresh escarole
• 1 large can of drained beans
• 4 cup of chicken broth (veg broth also is good)
• 3 cups of cooked ditalini
• 1 Tablespoon minced garlic
• 2 Tablespoons Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 celery stalk sliced thinly
• 1 medium onion diced
• 2-3 large carrots sliced thinly
• 1 medium zucchini slice thinly
• 1 medium green bell pepper diced finely
• 1 can of diced tomatoes
• 1 can of spinach or 1 bunch of chopped fresh escarole
• 1 large can of drained beans
• 4 cup of chicken broth (veg broth also is good)
• 3 cups of cooked ditalini
• 1 Tablespoon minced garlic
• 2 Tablespoons Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• about1 teaspoons salt*
• handful of shredded parmesan cheese
Directions:
• In large stock pot cook the onions, celery, carrots, zucchini, and peppers in olive oil until the onions are translucent
• Add all the seasonings/spices, stir and cook for a few minutes
• Add broth, beans and tomatoes, bring to a boil, cover and turn the heat down and simmer until the veggies are tender.
• Stir in the cooked pasta and continue to simmer until the pasta is heated through**
• Additional salt to taste
• Serve in bowls with grated Parmesan or Pecorino-Romano sprinkled across the top.***
• Serve in bowls with grated Parmesan or Pecorino-Romano sprinkled across the top.***
