Minestrone Soup

Good Ole Minestrone Hits the Spot for Comfort Food




Photo Credit: Janie Maxwell

 

 

“One of the first recipes I made for a crowd was minestrone soup from the More with Less Cookbook,” says Janie Maxwell. “I still look at recipes for minestrone soup to be inspired and see what others add. It is a flavorful winter soup and the great thing is that it can be made vegan or vegetarian from what’s on hand. Add some leftover cooked vegetable or substitute premade rice or pasta for variety. This soup can be made quickly, but I prefer letting it simmer for at least an hour to let the flavors blend. The soup I make changes, but is always a crowd pleaser on a cold winter’s day.”

 

 

 

 

 

Minestrone Soup

Use a large stock pot, add:

2 Tbsp olive oil

3 oz thick-cut, uncured bacon, diced, or
    other diced pork (omit for vegan or
    vegetarian version.)
 

Cook over low heat until browned, then add:

1 large yellow onion, chopped

3 cloves garlic, minced

5 carrots, peeled and chopped

2 stalks celery, chopped

Sauté together until soft, then add:

1 Tbsp tomato paste

2 (15 oz) cans cannellini beans

10 cups chicken or vegetable stock,
     prefer homemade

28 oz can diced tomatoes

1 tsp dried thyme

Salt and pepper to taste

Simmer to blend flavors, adjust seasonings and add:

½ cup small pasta, uncooked

Allow to simmer until pasta is cooked. Just before serving, add:

8 oz  fresh, chopped spinach

Stir soup until spinach is wilted.

Serve with shredded Asiago or grated Parmesan cheese (omit for vegan).

 

Janie Maxwell, MS, RDN, LDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education, and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

 

 

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