Minestrone Soup Recipe

Minestrone, or “big soup” is an excellent way to use garden fresh vegetables. I have made this several times and it always turns out delicious. The soup tastes even better the next day. Serve with Italian bread.

Ingredients

• 1 diced small zucchini (not peeled)
• 1 med bell pepper, diced
• 1 med carrot, diced
• 6 cups water
• 2 cups chopped onions
• 2 cups peeled, diced tomatoes (or 1 15 oz can of tomato puree)
• 4 cloves garlic, minced
• 1 cup cooked white beans
• 1 stalk celery, minced
• 1/2 cup dried small pasta (seashell)
• 1/2 tsp dried oregano
• 1 TBL fresh parsley
• 1/2 tsp dried basil
• 1/4 tsp dried thyme
• black pepper, to taste

Directions

Sautè onion in soup pan in olive oil medium heat until translucent. Stir in garlic for 30 seconds. Add celery, carrot, oregano, basil, thyme, black pepper. Cover and cook on very low heat about 10 minutes, stirring occasionally.
Add bell pepper, zucchini, water, beans, and tomato puree. Cover and simmer for 1 hour.
Cook pasta separately and put in soup just before serving. Sprinkle with parsley.

Doug’s Notes:

Use fresh herbs, if available (twice the amount of dried). Try sprinkling grated Parmigiano-Reggiano cheese instead of parsley.