Minestrone soup is one of those easy to make soups, with a short cooking time, that can be made as hearty as you like it. My original recipe includes some really delightful herbed turkey meatballs. But, when I don't have time to do the meatballs, I throw in extra beans and it becomes a meatless meal, but with plenty of protein and flavor!
Tri-Color Hearty Minestrone
1 T. extra-virgin olive oil
1 large onion, diced
3 cloves of garlic, minced
3 celery stalks, chopped
3 large carrots, peeled and chopped
2 medium red potatoes, cut into 1/2" chunks with skin on
pinch of red pepper flakes
1 tsp dried oregano
1/2 tsp dried thyme, optional
1-15 oz. can diced tomatoes
2 cups water
1 qt. vegetable broth
1-15 oz. can black beans, drained & rinsed
1-15 oz. can kidney beans, drained & rinsed
1-15 oz. can chickpeas, drained & rinsed
1/2 cup frozen yellow corn kernels
1 tsp sea salt
pepper to taste
Note: Add pasta during last 15 minutes of cooking, or cook pasta ahead of time and pour soup over it in each bowl if you want to know how much is in your serving.
1/2 cup pasta shells
You can make this all in one large stock pot, at least 6 qt size.
Saute onions, garlic and celery in the olive oil over medium heat until translucent. Stir in the carrots, potatoes, herbs, and pepper flakes. Add the rest of the ingredients. Bring to a boil briefly, then turn down to low and simmer for about 20-30 minutes or until pasta and vegetables are tender.
Serve soup garnished with fresh parsley or cilantro with a sprinkle of fresh parmesan on top and with a salad and slice of crusty whole grain bread.
Let me know how your family likes it!
Day 10 of the Ultimate Blog Challenge