Minestrone Soup
As delicious as it is beneficial, learn how to make this delicious soup that is attributed to longevity!
Equipment
- Dutch oven pot
Ingredients
- 1/2 cup dried Peeled Cannellini Beans
- 1/2 cup dried Navy Beans
- 1/3 cup dried Chickpeas
- 7 tbsp Extra Virgin Olive Oil
- 1 medium Yellow or White Onion chopped (about 1 cup)
- 2 medium Carrots peeled and chopped (about 2/3 cup)
- 2 medium Celery Stalks chopped (about 1/2 cup)
- 2 tsp minced Garlic
- 1 can (28 oz) crushed Tomatoes (about 31/2 cups)
- 2 tbsp Tomato Paste
- 3 medium Yellow Potatoes peeled and diced (about 11/2 cups)
- 1/4 cup loosely packed fresh Italian flat-leaf Parsley Leaves chopped (2 tablespoons)
- Chopped Fresh Basil Leaves
- 2/3 cup Pasta or Couscous any of your choice
- 1/2 tsp Salt
- 1/2 tsp freshly ground Black Pepper
- handful chopped Kale or Spinach
- Grated Cheese of your choice
- Seasonal options: green beans, zucchini, squash
Instructions
- Soak Beans for up to 16 hours and rinse (you can also use canned beans for a quicker recipe)
- Add olive oil to Dutch oven pot
- Add garlic until fragrant
- Then add onions, celery, and carrots and cook until softened
- Add all other chopped veggies
- Fill pot with water until it covers almost all of the veggies by 1" or so (6-8 cups)
- Simmer until veggies are tender, add pasta until cooked
- Finish off with a handful of chopped kale or spinach along with a drizzle of olive oil and grated cheese. + I love making a couple loaves of my crusty French bread along side too!
Notes
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