Minestrone | A Simple Pantry Soup
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. Fresh or frozen green beans are a nice addition, as well as some chunky cubes of zucchini. Some like a little pasta in their Minestrone, some add orzo, others fresh spinach. The orzo will plump up and cook nicely and the spinach will wilt. Add what you have and add what you like. Make it yours. By the time you're done dishing about the day with a partner or friend, you'll be dishing up Minestrone. Sprinkle with bit of Parmesan cheese. And for something more, stir in a generous spoonful of Parsley Pesto.
minestrone soup with parsley pesto
1 Tbsp. grapeseed oil
1- 15 oz. tetra pack diced tomatoes
1 onion, chopped coarsely
1 Yukon Gold potato, diced
1 celery stalks and leaves, sliced
1 tsp. Italian seasoning
Some finely chopped parsley
2 cups vegetable broth
Salt and pepper to taste
1 - 15 oz. tetra pack red or white beans, drained
Frozen or fresh green beans or peas
Chopped zucchini
1/4 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, Italian seasoning 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
