(From Wikipedia) Minestrone (Italian: minestra [soup] + -one hence "the big soup," the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
Minestrone is one of the cornerstones of Italian cuisine, and is almost as common as pasta on Italian tables.
Note from me.
I'm not huge into Minestrone. Maybe because no one seems to make it right, lol, I don't know, but my husband loves it and so I decided to make him some and surprise him for lunch and it came out soooooo good! I plan on making this over and over again throughout winters to come!
What you need:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce (or 2 cans tomato paste, fill with water twice, each can)
1/2 cup red wine or red wine vinegar
1 can Pinto beans, drained
1 can Black beans, drained
1 can Navy beans, drained
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
1/2 cup seashell pasta
Salt and pepper to taste
What you need to do:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Add red wine vinegar. Reduce heat to low and add all beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Add in pasta. Some people like to boil it separately then add it once al dante, if you'd like to do it that way.