One of the first crowd-pleasing recipes I made was minestrone soup, and I still turn to different versions for inspiration and to see what others add. This flavorful fall and winter soup can be easily made vegan or vegetarian with ingredients on hand, and it is adaptable to what is in season at the farmers market. Add leftover cooked vegetables or swap in premade rice or pasta for variety. While it can be made quickly, I prefer letting it simmer for at least an hour to allow the flavors to blend. The version I make always changes, but it is consistently a crowd pleaser on a cold winter’s day. br
Minestrone Soup
Yield: 10 servings
Use a large stock pot, and 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
Optional add-ins:
1-2brzucchinis, halved longways and sliced
1-2 fresh carrots, halved longways and sliced
Sauté together until soft, then add:
1 Tbsp tomato paste
2 (15 oz)brcans cannellini beans
10 cups chicken or vegetable stock, prefer homemade
28 oz can diced tomatoes or 4 cups fresh tomatoes, cored and diced
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:
5 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, 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 to grow healthier and economically vi ant communities. For more information, visit ilfma.org
