With a pantry just modestly stocked, a vibrant Minestrone Soup can be dished up any time. From old Italian "minestrare" which means "to serve, minestrone is a meal that well serves our senses and our appetites from basic ingredients. This SimplyCooking® recipe makes a robust pot of soup with just onion, potatoes, celery and a few basics from the pantry. Link to canned items in the SimplyCooking® Pantry. Fresh or frozen green beans are a nice addition, as well as some chunky cubes of zucchini. If you're in the camp of liking a little pasta in your Minestrone, add orzo and fresh spinach after the initial 20 minute simmer. The orzo will plump up and cook nicely and the spinach will wilt. By the time you're done dishing about the day you'll be dishing up Minestrone. Sprinkle with bit of Parmesan cheese and stir in a generous spoonful of Parsley Pesto.
minestrone soup with parsley pesto
2 Tbsp. grape seed oil
2 - 15 oz. cans diced tomatoes, drained
1 large onion, chopped coarsely
2 Yukon Gold potatoes, diced
2 celery stalks and leaves, sliced
2 tsp. dried rosemary
2 Tbsp. finely chopped parsley
4 cups vegetable broth
Salt and pepper to taste
1 - 15 oz. can red or white beans, drained
1 cup frozen or fresh green beans
1 cup chopped zucchini
1/2 cup orzo (optional)
1 cup fresh spinach, washed and dried (optional)
Grated Parmesan cheese
In a large pot warm the oil. Add drained tomatoes, onion, potatoes, celery, rosemary and parsley. Sauté until the potatoes are slightly tender; add broth, salt and pepper. Bring to a boil. Reduce the heat to medium/low, cover partially and simmer for 20 minutes.
Add the rinsed beans, green beans and zucchini, Simmer 5 more minutes. Stir in the orzo, if desired, and add fresh spinach, if desired. Cook until the orzo is al dente, tender yet firm to the tooth and the spinach is wilted. The orzo will continue to cook in the hot broth so do not overcook.
For each bowl top with a little grated Parmesan cheese and a spoonful of