We have this minestrone soup at least once or twice a week and it is a great way to consume many veggies at one time! Try this minestrone with the basil pesto recipe I’ve already posted. Enjoy!
Serves: 4 adults
- 100 milliliters extra virgin olive oil (a little less than 1/2 cup)
- 1/2 purple onion finely chopped
- 2 carrots peeled and finely chopped
- 1/2 bulb fennel finely chopped
- 1-2 garlic cloves run through a press or smashed and finely chopped
- 2 pounds vegetables options include (the options are endless use whatever you have): zucchini, peas, green beans, pumpkin, acorn squash
- 3 Roma tomatoes (preferably San Marzano from the can if it’s not tomato season)
- 1 parmesan cheese rind
- 1 liter of fresh water
- 1 cup of beans precooked or canned (I use either cannellini or flageolet beans from Rancho Gordo) (OPTIONAL)
- 1 cup cabbage finely chopped
- 1 handful fresh basil leaves rinsed and torn
- 1 package baby prewashed spinach or 1 large bunch of spinach rinsed and trimmed
- plenty of freshly grated parmesan cheese for serving
- coarse sea salt to taste for serving
- Basil Pesto
- Add the extra-virgin olive oil to a large-sized pot. Turn the heat to medium and add the onion, carrots, and fennel. Sauté them over medium heat until they are softened about 10 minutes. Add the garlic and saute the vegetables for another 1 minute (don’t allow the garlic to brown).
- Add the 2 pounds of vegetables, Roma tomatoes, and parmesan cheese rind and sauté the mixture for about 5 minutes over medium heat stirring often checking that the cheese doesn’t burn.
- Add the water and precooked or canned cannellini beans if you are using them and bring the mixture to a simmer and continue cooking for another 10 minutes. Add the cabbage and cook another 5 minutes turning the heat down to a very low simmer. Add the torn basil leaves and spinach and allow them to just wilt and then remove the minestrone from the heat.
Serve the minestrone immediately with plenty of parmesan cheese, course sea salt to taste and basil pesto. Having this minestrone with a nice slice of honey whole wheat bread is just about perfect!
Source: Adapted from Vegetable Soup-Minestrone Alla Genovese-Liguria, 2015, Wei-Duan, FOOD52.