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
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/tuscan-minestrone-soup/