Grandma’s Minestrone
This amazing soup is perfect for a cold autumn’s day.
Ingredients
- 8 cups vegetable broth
- 1 cup Italian plum tomatoes peeled, seeded and diced
- 1 cup squash cut into 2-cm cubes
- 1/2 cup celery sliced on an angle
- 3/4 cup rigatoni pasta
- 3/4 cup green peas frozen
- 3/4 cup zucchini
- 1/2 cup yellow beans cut in pieces
- 1/2 cup white beans canned
- 1/2 cup kale coarsely chopped
- 1/2 cup oil
- 1 small onion diced
- 4 tsp pesto
- 1 carrot diced
- 1 potato cut into 2-cm cubes
- to taste Parmesan cheese
- to taste salt
- to taste ground black pepper
- Bouquet Garni
- 3 sprigs flat parsley
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig marjoram
- 1 bay leaf
- Pesto
- 1/2 cup olive oil
- 3 tbsp Parmesan cheese
- 1 bunch fresh basil
- to taste salt
- to taste ground black pepper
- 2 garlic cloves chopped
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Heat oil in a soup pot and sauté onions for a few minutes.
- Add carrot, squash, potato, celery, yellow beans, tomatoes and bouquet garni tied with a string. Add salt and pepper to taste.
- Add the stock. Simmer for 15 minutes over medium heat.
- Add white beans and pasta. Continue cooking another 15 minutes.
- Finish by adding zucchini, kale and peas. Cook until just done.
- Remove bouquet garni before serving.
Pesto
- Place all ingredients in food processor bowl and purée to a thick paste.
- Garnish each bowl of soup with a generous portion of cheese shavings and a spoonful of pesto.
