The Best Winter Minestrone Soup
Ingredients
- 1/3 cup extra virgin olive oil
- 4 carrots, peeled and chopped
- 4 ribs celery peeled, cleaned and chopped
- 4 cloves garlic minced and finely chopped
- 2 med golden peeled and diced potatoes
- Salt and Pepper to taste
- 1 1/2 tsp oregano
- 2 bay leaves
- 12 cups water
- 2 cups cannellini beans (may use canned also)
- 1 bunch parsley chopped
- 2 bags frozen mixed vegetables
- 1 lb pasta, stellini pastina or choice
- grated pecorino romano
- pinch crushed red pepper
Instructions
- Over medium flame in stock pot add carrots first for five minutes, then the celery for three minutes, then finally the onion stir and allow to saute together for a few more minutes. Then add minced, chopped garlic
- Add peeled tomatoes , break apart before adding.
- Immediately add the diced potatoes and parsley, oregano, crushed red pepper,salt and black pepper. Stir well, let it cook covered on medium flame for ten minutes, remove the cover and stir. Add water, or vegetable stock put on high flame, when you see it boil lower heat and add optional fresh zucchini and/or frozen vegetables. Cover again and cook for one hour. Stirring occasionally.
- After one hour add only the creamy cannellini paste you made from half the beans in the food processor and stir very well.
- It is now time to add your remaining beans and green leafy chopped vegetables. This time I added swiss chard,however you can add escarole or cabbage or spinach, all are great options.
- If you want to have pasta, In a separate pot boil water add pasta, salt, until al dente and drain
- Allow the minestrone to cook another half hour covered on low-medium heat. Add cannellini beans, stir and cover ten more minutes. It is now ready to serve.
- serve in individually bowls add scoop of pasta to guests who want it. then laddle minestrone over it.
- add pecorino romano cheese to taste and serve hot!
Notes
- You can begin your minestrone in a large stock pot and transfer to a crockpot if you will be gone most of the day and want it all ready to serve when you arrive home.
- Time saving tip, chop all vegetables night before to save time the next day and don't be afraid to experiment with different vegetable that you love.