Wednesday, January 16, 2013

Minestrone Soup

I went to the farmer's market this weekend and got some fresh veggies. I was so inspired by the colours of them all that I wanted to make a minestrone soup. I love minestrone soup just because it has such a variety of veggies with all the flavours coming together and blending to make a perfect bowl. The pasta gives some "meat" to this dish, while the beans add fibre. I am all for veggie dishes (don't get me wrong, I love my meats too!). Another thing that is so good about this recipe is that you can add whatever you want to the pot. Instead of adding tomato juice, you can add raw or canned tomatoes that will boil to a broth, plus it gives so much flavour. Try adding potatoes instead of pasta, for a different texture and feel. Experimenting in the kitchen is a step towards new creations. Enjoy!

Minestrone Soup
Prep time: 15 min        Cook Time: 35 min           Yield: 8 servings

- Extra Virgin Olive Oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/2 cup green peas, thawed and rinsed
- 3 1/2 cups tomato juice
- 4 cups low-sodium chicken broth
- 1 can (15-oz) low-sodium kidney beans, drained and rinsed
- 1 cup pasta, uncooked (I used penne pasta)

- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese, for garnish

1. In a large pot, heat olive oil (about 2 tbsp) over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and allow garlic to soften and the flavours to mix. Add celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green peas. Cook for 3 more minutes.
2. Add the tomato juice and chicken broth and bring to a boil. Simmer for 10 minutes at medium-low heat, stirring occasionally. Add kidney beans and pasta and cook until pasta is tender. Season with salt, pepper, oregano and basil.
3. Pour soup into bowls and serve hot, topped with a sprinkle of Parmesan cheese.

Use 1 28-oz can crushed or diced tomatoes instead of tomato juice.
Use green beans instead of green peas.
Pasta variation: Penne, rotini, elbow macaroni, small shells

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  1. I LOVE minestrone soup! Just stopping in from Freedom Fridays.

  2. Visiting from The Country Cook - pinning this, going to try it next week, good for the cold weather we're expecting next week!

    1. Let me know how you like it! Perfect to warm you up during this brutally cold we have been experiencing here for a while! Thanks for stopping by!

  3. I love soup and eat it just about every day for lunch in the winter. This minestrone (one of my favorites) looks fabulous. Thanks so much for sharing at the Weekend Potluck.

    1. Yes mine too - it has become a fave around here during the cold winter days lately. Thanks for hosting!