Minestrone Soup RecipeMinestrone soup recipe is a favorite of many Italian families, and that is certainly true here. You just cannot grow up in an Italian family without enjoying the flavors that are part of this wonderful dish. This is a good and hearty soup that uses lots of seasonal vegetables. It is the vegetables that give this wonderful soup its color as well as flavor.
When creating your own minestrone soup recipe, you will be using whatever vegetables that are in season or that you can bring home from the supermarket. There is simply no way that you can go wrong when making this amazingly delicious soup. This recipe calls for enough ingredients to make enough to serve 6, but there is no reason you cannot double or triple in order to feed more.
One thing that I have found useful over the years is that when I make one batch of soup or other dishes I make enough to freeze once everyone has been satisfied at a meal. That way I can pull it out of the freezer any time I like and enjoy the delectable flavors again without having to do the work again. Saves a lot of time.
INGREDIENTS2 tbsp olive oil 1 onion (finely chopped) 1 leek (halved lengthwise sliced) 2 garlic cloves (finely chopped) 14 oz (chopped tomatoes in juce) 1 carrot (finely diced) 1 sm turnip (finely diced) 1 sm potatoes (finely diced) 4 oz peeled cleiac (finely diced) 9 oz peeled squash (finely diced) 3 cups water 4 cups chicken or vegetable stock 14 oz cannelloni beans (drained and rinsed) 4 oz leafy cabbage 3 oz sm pasta shapes salt and pepper to taste Parmesan cheese to sprinkle
1. Heat oil in a large pan over medium heat add onion, leek,and garlic and cook for 3-4 minutes stirring occasionally until soft. 2. Add tomatoes, carrot, turnip, potato, celeriac, squash,and stock. Bring this to a boil stirring from time to time. 3. Add beans and cleiac season with salt and pepper. lower heat and simmer for 50 minutes until soft. 4. Cook pasta drain and add to soup serve with Parmesan cheese.
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