So, if you hadn’t noticed already, my posts tend to be more on the generic, Rachel Ray, side whereas some others appear to be from Gourmet. This recipe is no exception. I made this minestrone soup this weekend to take to the family with the new addition (paired with brownies, natch!). I had a hankering for Minestrone — not quite sure why, maybe there were just too many Olive Garden commercials on cable (“when you’re here, you’re family”…). Also, almost any soup, it’s easy to play with the recipe to make as much or as little as you want. I like to make big pots of soup on the weekend which I then eat throughout the week during lunch. This time, I filled the big ol’ pot, split some for the family, and still had plenty to last me for a week.
2 small onions, chopped
4-6 cloves of garlic, minced
3-4 carrots, chopped
2 zucchinis, chopped
3 cans (14.5 oz each) of diced tomatoes with basil and oregano
1 tsp of basil
pinch of salt
6 cups of vegetable broth
2 cups of frozen green beans
3 cans of white cannelloni beans
2 cups of cooked pasta
So, let’s be brief:
1. saute the onions and garlic for 4-5 minutes and then add spices, carrots, and zucchini and cook until they are soft, another 4-6 minutes
2. Add broth and tomatoes and bring to a boil. Reduce heat and let simmer for 20 minutes, uncovered.
3. Add green beans, allowing them to simmer for about 8 minutes, covered.
3. Cook pasta separately, according to directions, drain and add to soup along with drained and rinsed cannelloni beans. Cook, on a low simmer, another 5 or 6 minutes until it has heated throughout.
Mom, you might recognize this version!