Tuscan Minestrone Soup
Rustic is my new word. I love the ruggedness of it. I use it to describe not only my cooking but my housekeeping as well. Those clothes tossed around my closet-room…that’s the rustic look I have been striving for. Tuscan Minestrone Soup really epitomizes the use of the word rustic. It is hearty, filling and satisfying with an array of ingredients just haphazardly tossed together. I created this soup from one my husband and I shared on a cold Fall day while hiking the Cinque Terre. We hiked up some very steep hills in the cool mist to find a tiny little restaurant overlooking the hillside town of Corniglia. We were wet and cold and the owner brought us giant bowls of the best Minestrone Soup I have ever tasted. It was laced with fruity olive oil and served with a basket of rustic bread for dipping. This version is probably far off that original soup but it is still hearty and satisfying every time I make it, no matter how I amend the ingredients. It freezes beautifully and is so versatile you can change up the veggies in it to use whatever you have on hand. Store bought pesto and really good olive oil make this taste like you spent a long time making it.
Tuscan Minestrone Soup
Prep
Cook
Total
Yield 8 servings
You can use different shapes of Pasta or omit it. Use whatever vegetables you have on hand. Try Sweet Potatoes, Parsnips or Squash for different versions. Top with really good fruity Olive Oil
Ingredients
- 1 Onion, chopped
- 1 Leek, chopped
- 2 cloves Garlic, chopped
- 2 stalks Celery, chopped
- 4 Carrots, peeled and chopped
- 1 large Potato, scrubbed and chopped
- 8-10 cups Vegetable Broth
- 2 Zucchinis, chopped
- 2 Tomatoes, chopped or 1 box Plum or Chopped Tomatoes
- 11/2 cup Frozen Peas
- 2-3 Tablespoons Pesto
- handful of Pasta, Broken Spaghetti, or Small Pasta
- 1 can Canellini Beans, rinsed and drained
- Grated Parmesan
- Good Olive Oil
Instructions
- Heat a few tablespoons of olive oil in a large soup pot
- Saute the Leek and Onion for a few minutes until soft
- Add the Garlic, Celery and Carrots and cook 5 more minutes
- Add the Potato and Vegetable Broth and bring to the boil
- Turn the heat to simmer and add the Zucchini and Tomatoes
- Cook 10 minutes until the Potato is just beginning to soften (this will be less if using sweet potato)
- Add the Pasta if using and simmer another 5 minutes
- Add the Frozen Peas and Beans
- Heat until Pasta is just cooked and Potatoes are tender
- Stir in the Pesto and serve, topped with Parmesan, Olive Oil and lots of ground Pepper and a few sprinkles of hot peppers if you like
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