Homemade Minestrone Soup

Home madeMinestrone soup
Homemade minestrone soup

Homemade Minestrone Soup

This minestrone is loaded with carrots, celery, tomatoes, zucchini and cabbage.  It also has garbanzo beans and macaroni.  Add the macaroni at the end as stated in the directions, otherwise they will expand and overshadow the glorious veggies. If you are vegetarian, simply omit the cheese. 

Serves 6

1 can garbanzo beans, drained and rinsed

1 tablespoon canola oil

1 large onion, chopped

1 clove garlic, minced

2 tablespoons fresh parsley, chopped

1/2 teaspoon dried thyme leaves

1 stalk celery, diced small

1 large carrot, peeled, diced small

2 bay leaves

1 14 oz can tomatoes chopped

1 14 oz can tomato sauce

5 cups water

1 small zucchini, diced

1 cup shredded cabbage

1 cup macaroni

1 cup Parmesan cheese, grated

Salt and pepper to taste

Directions:

Heat oil in a medium skillet.  When hot, sauté onions and garlic about 6 minutes. Add parsley, thyme, celery, carrots and sauté about 4 more minutes. Add canned tomatoes, bay leaf, tomato sauce, water and bring to a boil. Reduce to a simmer and cook for 30 minutes.

Meanwhile, mash 1/2 of the beans. Add the mashed and whole beans to the tomato mixture along with the zucchini and cabbage. Simmer another 30 minutes.  Add pasta and cook 10 more minutes.  Season with salt and pepper.  Serve and pass cheese.

Homemade minestrone soup
Homemade minestrone soup

Parmesan cheese

This Minestrone soup recipe calls for Parmesan cheese sprinkled on top.  I encourage you to purchase a wedge of authentic Parmesan cheese (warning: don’t look at the price tag).  

Yes, it is more expensive than the pre-grated cheese that sits on your countertop. But here’s the thing: it has a lot of flavour which adds depth to the dish so you won’t need to use a lot. It’s a hard cheese and if wrapped well, will last many weeks, so you will get your money’s worth. I suggest you give it a try.

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