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Minestrone Recipe

Last week I found myself wanting to do something different with my same old fall ingredients – squash, zucchini, tomato and shiitakes.  I typically just make a pasta but this week, I decided to try something different – a take on minestrone, the Italian vegetable soup.



Yield: 4 servings

Minestrone Recipe

Ingredients:

1/2 cup olive oil
1 yellow onion, small dice
1/2 cup diced tasso
1 tomato, roughly chopped
4 garlic cloves, finely chopped
1 cup sliced shiitake mushrooms (stems removed)
2 cups small diced zucchini and squash (peel beforehand)
1-15 ounce can of kidney beans, drained and rinsed well
2 cups beef stock
2 cups water (you can use all beef stock if you wish)
1/2 cup sliced green onions
Kosher salt, cayenne – season as needed as you go along in the recipe
Garnish: parmesan and garlic crostinis

Method:

  1. Heat the olive oil in a pot over medium high heat and then add onion and tasso.
  2. Cook down for about 5 minutes until onions are starting to brown and the tasso begins to get a little crisp.
  3. Add in the tomato and cook for another 3-5 minutes until tomato starts to break down and gets a little saucy.
  4. Next add the garlic and the mushrooms – cook down for another couple minutes until the mushrooms are sufficiently wet and incorporated into the soup base.
  5. Then add the zucchini and squash, kidney beans and water/stock – mix well.
  6. Cover and simmer for at least 25 minutes, as long as an hour if you have it.
  7. When you’re about to serve, add in the sliced green onions.
  8. Once in bowls, garnish the soup with parmesan cheese and garlic crostinis.
  • I found this soup to taste even better the next day so if you can make ahead and eat the next day, you’ll be handsomely rewarded.
  • I quickly and easily made some pretty tasty garlic crostinis – sliced an old baguette and topped with a softened butter that had been seasoned with garlic salt, cayenne and a little dill.  Tossed them in the toaster oven for 5 minutes and had quick, easy and tasty crostinis.
  • These ended up being the ingredients I used because this is what I had in the house at the time and didn’t feel like going to the store.
  • Add in cooked pasta if you want but you’ll likely need to add more liquid since noodles can act like sponges with soup liquids.  Traditionally a minestrone does include pasta.
  • Conveniently, this soup is very forgiving and flexible – you can adjust the ingredients as you like and as long as you keep the liquids and solids proportionate, you can do whatever you want with it.

Prep:25 minutes

Cook:40 minutes

Total:1 hour, 5 minutes

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