Minestrone
Author: this little italian
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Minestrone is a thick soup made of vegetables, beans and in our house, pasta shells. There are many variations to this delicious Italian "staple" - you can make it with kale or spinach, potatoes, white or red beans, even barley if you wish. My recipe is pretty simple but you can make minestrone your own way by making any substitutions or additions you desire! The important thing is - MAKE IT! You will love it, and nothing says comfort like a big bowl of hot minestrone topped with cheese.
Ingredients
- Olive Oil
- 4 red potatoes cubed, about 1” (or substitute russet or Yukon gold if you prefer)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 28 oz can of crushed stewed or diced tomatoes
- 5 cups of chicken broth
- 1 large bunch of kale rough chopped
- 1 16 oz can red kidney beans drained and rinsed
- 1 cup of pasta shells
- grated smoked Gouda cheese shredded
Seasonings
- salt & pepper plus these dried herbs
- ½ tbsp basil
- ½ tbsp oregano
- ½ tbsp dill Weed
- *I love these flavors and use my palm as a measure = to 1 tbsp
Instructions
- Heat the olive oil in a large pot (about 3 spins around the pot.)
- Add the potatoes, onion garlic, celery and carrots. Season all with salt, pepper, basil, oregano and dill stirring as you go.
- Once the veggies are coated in the oil, add the tomatoes and chicken broth and bring to a simmer. Cook for 15 minutes.
- Add the kale.
- Add the kidney beans.
- Bring to a boil and add the pasta shells.
- Cook for 10 minutes until pasta is tender.
- Add more salt and pepper to taste if needed.
- Serve in a soup bowl with fresh Gouda cheese shredded on top.
