Basic Minestrone Soup started as the classic “garbage soup.” It was based on the historical idea that you do not go to the store to make minestrone soup, but use whatever you have on hand such as extra vegetables, canned goods, frozen vegetables or leftovers all go into this classic dish.
Equipment
soup pot and lid
grater
Shopping List
olive oil
sweet yellow onion
clove garlic
can stewed or fire roasted tomatoes
tomato paste
bay leaf
celery salt
carrot
water (or vegetable stock)
elbow macaroni or your favorite noodle
kale
frozen peas
fresh marjoram and rosemary
lemon
Instructions:
Saute the diced onions by heating a few tablespoons of olive oil in the soup pot, over medium heat, and add onions, stirring occasionally until soft. In the last minute of cooking, add the minced garlic.
Add tomatoes to the pot, cover and simmer on low for another 5 minutes. Add the diced carrots and water, then bring to a boil. Add the tomato paste, bay leaf, and celery salt and cook until the carrots are slightly softened.
Finally add macaroni (or your favorite noodles) and stir often, making sure it doesn’t stick to the bottom of the pan as it cooks. After the noodles are cooked, add in kale, peas and salt to taste. Cook for another minute or two until the kale and peas are heated through.
Ladle soup into bowls and garnish with herbs, lemon zest and pepper to taste.
Basic Minestrone Soup
Equipment
- soup pot and lid
- grater
Ingredients
- olive oil
- 1 sweet yellow onion, diced
- 1-4 cloves garlic, minced
- 1 15 oz can stewed or fire-roasted tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- ¼ tsp celery salt
- 1 large carrot, diced
- 6 cups hot water (or vegetable stock)
- ⅔ cup elbow macaroni , or your favorite noodle
- 2 cups chopped kale, packed
- ½ cup frozen peas
- 2 tbsp chopped fresh marjoram and rosemary
- Lemon zest to taste
Instructions
- Saute the diced onions by heating a few tablespoons of olive oil in the soup pot, over medium heat, and add onions, stirring occasionally until soft. In the last minute of cooking, add the minced garlic.
- Add tomatoes to the pot, cover and simmer on low for another 5 minutes. Add the diced carrots and water, then bring to a boil. Add the tomato paste, bay leaf, and celery salt and cook until the carrots are slightly softened.
- Finally add macaroni (or your favorite noodles) and stir often, making sure it doesn’t stick to the bottom of the pan as it cooks. After the noodles are cooked, add in kale, peas and salt to taste. Cook for another minute or two until the kale and peas are heated through.
- Ladle soup into bowls and garnish with herbs, lemon zest and pepper to taste.
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