Now that winter is upon us once again, I thought it was time to pull out one of my favourite winter recipes; Minestrone Soup. This soup always takes me back to my childhood, working as my Dad's helper in his electrical business. In particular a re-wiring job he did for an old Italian lady back in Vancouver named Mrs Sorrechi.
Yield: 8 Servings Ready in 4 hours
16 people trying soon
|1/2 cupBorlotti beans; (soak at least 5 hours then rinse)|
|2 carrots; (small dice)|
|2.5 zucchinis; (small dice)|
|2 stalkscelery; (small dice)|
|1.5 cupgreen beans; (small dice)|
|3 potatoes; (peeled, small dice and rinsed)|
|1/2 bunchbaby spinach; (chopped)|
|2 tbspstomato paste|
|1 cupsmall pasta shells or elbows; (up to 2 cups)|
|Sea Salt Flakes|
Minestrone Soup Preparation
Many people are afraid of recipes due to the precise measuring. The key with this soup is to not get too hung up on measurements, basically chop every thing the same size (small dice) then put in equal quantities. For example, if you have chopped a few carrots and it yields 2 cups then put in 2 cups of every other item.
1. Place all ingredients in large pot, add water to 1.5 times height of vegetables ( egs. if vegies reach 1/2 way up the pot, fill water to 3/4 of the way up).
2. Bring to the boil, reduce to a simmer and add some salt and pepper.
3. Once the soup has cooked for about 3 to 4 hours taste for seasoning (don't be afraid of adding more salt and fresh cracked pepper in this case)
4. Add the pasta 5-10 minutes before serving.
5. Add a dollop of pesto or shredded parmesan cheese at the table and serve with crusty whole grain bread.
6. Bueno Appetito!
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Minestrone Soup Reviews
[I posted this recipe.]
3 years, 9 months, 3 weeks, 2 days, 16 hours, 30 minutes ago