We love minestrone soup at home, and we always make it a different way depending on what we have on hand. I consider this recipe to be the basic of a classic minestrone soup, but feel free to substitute ingredients for what you have at home. For example, for root vegetables, I like to vary between potatoes, squash or rutabaga. For greens - kale, spinach or collard. For legumes - chickpeas, lentils or beans. In short, have fun!
INGREDIENTS
1 onion
2 medium carrots
1 large celery rib
Seasonal vegetables of choice
3 garlic cloves
¼ cup tomato paste
1 can diced tomatoes
1 can beans, rinsed and drained
2 cups greens
6 cups water
1 container vegetable broth
Juice of a lemon
Extra virgin olive oil for cooking
Sea salt
½ tsp dried oregano
½ tsp dried thyme
1 bay leaf
STEPS
1. Chop all the vegetables.
2. In a large stockpot, on medium heat, cook all the veggies and tomato paste in olive oil for about 7 minutes.
3. Add the spices, diced tomatoes, water, vegetable broth and bay leaf. Season with salt and pepper.
4. Raise to medium-high heat and bring mixture to a boil, then partially cover the pot with the lid, leaving a small gap for steam to escape (about 1’’). Reduce heat as necessary. Cook for 15 minutes, remove the lid and add the beans and greens. Continue simmering uncovered for another 15 minutes.
5. Remove pot from the heat, remove the bay leaf, and stir in the lemon juice.
NOTES
You could add small pasta if you feel like it. Make sure to add it at the same time as the greens and beans.
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