I need a fabulous minestrone soup recipe

[Blue Savannah]

That's all.

bump

mmmm me too.

[crunchymum]

i have one! i'll try to post it later...

[Zipporah]

Here's mine:

Olive oil for frying
1 onion
3 cloves of garlic
1/2-1 tsp dried oregano (or fresh but it's winter where you are)
1/4 tsp dried fennel seed
1/2 tsp smoked paprika
6-8 leave of basil if you have them (but again, it's winter )

Heat the oil in a large heavy based pan and fry the onion for a few minutes until it starts to soften, then add garlic and herbs/spices.
Turn the heat to med-low dd as you prep them:
2-3 diced carrots
2 stalks of celery
12 oz sweet potato (I usually use one biggish one) diced

Cook until the veg star to soften and then add:
14 oz pre-cooked (tinned in this house ) kidney beans
14 oz pre-cooked chickpeas/garbanzos/whatever you call them over there
14 oz tinned tomatoes (or fresh to equal in summer)
2 1/2 cups veg stock
1-2 tsp sweetener if you're using tinned tomatoes (Apple juice concentrate, light molasses, maple syrup)
Black pepper
a bit of salt or a good slosh of tamari
Just enough water to cover (if you're using fresh tomatoes, use a bit less because they'll release liquid as they cook)

Cover with the lid and simmer over low heat for about 45 minutes until the veg are cooked.
Then add:
One diced zucchini
4-5 little yellow squashes, cut into small dice (if you can get them)-I think they're called patty pan squash (they're called UFO squashes in this house cause that's what they look like) any other summer squash would work too.
A big handful of green beans, topped and tailed and cut in half.

Remove the lid and cook for 10-20 minutes. Taste and season to taste. Reduce if neccesary.

Just before serving add a really big spoon (or 2) of pesto

If you want pasta, add it about 5 minutes before you add the zucchini etc. Make sure you keep an eye on it because the pasta will absorb the liquid and you might need to add more.


mmmm, I'm hungry

Oh that looks like a good one! It's different from the minestrone's I've had before, but everything sounds good in there so I'd like to try it.

[Blue Savannah]

Thank you!

[crunchymum]

basil minestrone
1 T olive oil
2 c potatoes, peeled and diced
2 c celery, diced
1 medium onion, chopped
2 cloves garlic, minced
2 c diced carrots
1 1/2 c chicken broth
1 1/2 c water
1 bay leaf
1/2 t dried rosemary
1/2 t dried thyme
1/4 t salt
1/4 t pepper
1 c diced zucchini
4 oz green beans cut into 1/2 inch pieces
1 can (14 1/2 oz) diced tomatoes w/juice
1 can cannellini beans, drained and rinsed
1/2 c loosely packed fresh basil leaves, slivered (stack the leaves, roll them up and cut thin strips)
1 oz fresh grated parmesan cheese

heat oil over med heat, add potatoes, celery, and onion and cook for 5 min, stirring occas. (until veggies begin to soften). stir in garlic and cook 30 seconds. add carrots, broth, bay leaf, rosemary, thyme, salt and pepper, increase heat to high and bring to a boil. reduce heat and simmer uncovered for 10 min. stir in zucchini and green beans and cook 5 minutes longer. stir in tomatoes and beans and return to a boil over high heat. reduce to med. low, simmer 5 min. stir in 1/4 c basil. serve soup with a little parm and a sprinkle of the basil on top. yummo.

[gentlemommy]

Thanks for sharing! I think I'll make some this weekend!

[Blue Savannah]

mmmm! THAT is what I call comfort food. Looks delish.

[Cat]

I put escarole in mine. I know that makes it more of a wedding soup, but it is delicious!