Sunday, July 12, 2009

Jamie's Minestrone

I have a confession to make.  I have a slight love affair with SOUP!  This is the receipe that started my love for cooking it.  And, ever since, I've scoured the internet for different soup recipes to try to make and restaurant soups just never quite seemed to measure up anymore.  Winter, Spring, Summer, or Fall I'm making some sort of soup in this house!  They can be relatively healthy (this one is!) and by making it at home, you help control the salt content.  Plus, most soups make LARGE batches and freeze well for quick meals later.  (Note: if you want to freeze this one, DO NOT add the noodles or it'll suck up all your delicious broth!  Only add noodles when ready to serve!).  Give this one a try - it's chock full of veggies and my absolute favorite!

Jamie's Minestrone
(Source: modified from All Recipes)

35 Min
50 Min
1 Hr 25 Min
SERVINGS says 4 but it makes a whole stock pot full! 

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 4 cups chicken broth (for pure vegetarian, substitute vegetable broth)
  • 2 cups water
  • 4 cups tomato sauce (or do 1 can sauce, 1 can diced/stewed tomatoes if chunks desired)
  • 1/2 cup red wine (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated Parmesan cheese for topping

  1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
  2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
  3. Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water and set aside.
  4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. 

1 comment:

Brenda Fuentes said...

This is my favorite minestrone also!