Nothing says more “comfort food” than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
1onion, roughly chopped
2carrots, roughly chopped
2-3selery ribs, roughly chopped
1 ½cuppumpkin or butternut squash, cut in cubes
1large potato or 1 ½ cup potatoes, cut in cubes
1large tomato chopped or 10 cherry tomatoes, cut in quarters
1small savoy cabbage, roughly chopped
1can(14 oz) borlotti beans
⅓cupditalini pasta or other small pasta shape
Extra virgin olive oil
Salt to taste
In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.
Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
Serve hot or warm generously topped with fresh grated Parmesan cheese.
Italian Minestrone Soup https://www.italianrecipebook.com/minestrone-soup/