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Well winter is definitely here and freezing my pipes. The state of Illinois has been shut down. So how does one survive in -24°F with a -50°F windchill? By getting sick and coughing like a goose of course! To help me stay warm and get healthy I’ve been eating chicken soup for a few days, but I just can’t do it anymore.
In comes minestrone! Ayyyyyy—that’s about all the Italian I know… My Modenese ancestors would be appalled. One language I did pick up from them is cooking and adapting recipes to fit your means. This is a less fancy version of the soup. Perfect for days when leaving the house would be certain death. I will not be found a personsicle on the side of the road because I didn’t have orecchiette!
No two minestrone soups are the same, so add in other veggies you have and leave out ones that you don’t. Think of this recipe as more of a basic guideline.
You want to omit the bouillon? Be my guest and just use more broth, you may need to add more salt in that case. You can also use chicken or beef broth instead. It will change the flavor, but it will still be tasty. Some people even fry up some pancetta or add a bean / broth puree to thicken the soup. The type of pasta used is flexible as well. That’s what makes this soup so good when you really don’t want to go to the store. Especially if you have the news telling you not to open your mouth outside or your insides could freeze. Heyoooo (chokes on frozen throat).
Minestrone Soup
Ingredients
- 1 tsp extra virgin olive oil
- 1 tbsp butter
- 2 cups water
- 2 tsp vegetable Better Than Bouillon
- 32 oz vegetable stock (4 cups)
- 1/2 medium onion diced
- 2 or 3 cloves garlic minced
- 1 large carrot medium diced
- 1 celery stalk including the leaves small diced
- 1 small zuchinni half moon cut
- 1 large yukon gold potato medium diced
- 1 1/2 tbsp tomato paste
- 1 can great northern beans rinsed (or any other white bean)
- 1 cup green beans chopped (frozen, fresh, or canned)
- 1 cup rotini pasta
- 2 cups fresh spinach cleaned and roughly chopped
- 1 tsp balsamic vinegar
- Ground black pepper
- 1 tsp sea salt
- 4 tbsp parmesan reggiano
- Grated parmesan reggiano for serving
Instructions
- Warm oil and butter in stockpot over medium heat. Add the onions, carrots, celery and sprinkle with salt. Stir till they start to soften and the onions are transparent, about 6 minutes.
- Add the tomato paste, zucchini, garlic, and potatoes. Cook 2 more minutes, stirring frequently.
- Pour in the vegetable stock and water. Add the boullion to the soup—turn the heat to high and let it come to a boil. Turn the heat down to a simmer. Stir to help blend the paste and bouillon.
- Season the soup with the black pepper and balsamic vinegar. Cover and let simmer on low for 15 minutes.
- Add the pasta, beans and spinach at this point. Let the soup cook uncovered till the pasta is done. About 12 minutes.
- Stir in the parmesan cheese. Taste and add more water, if too strong, or seasoning if needed. Serve.
