Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include; beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Perfect for a cold wintery night in, you will be full for hours, with a smile on your face.
- 2 tablespoons of olive oil
- 1 onion, diced
- 1 carrot, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, chopped
- 2 small zucchini, chopped into 1/2-inch pieces
- 2 cloves garlic
- Freshly ground black pepper
- 1/2 cup of dry red wine (optional)
- 2 tablespoons of dried oregano, basil, and/or thyme
- 1 can (28 ounces) of diced tomatoes
- 6 cups of vegetable or chicken stock
- 1 can (15 ounces) of cannellini beans, rinsed and drained
Heat oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrot, celery, zucchini, and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
Add wine, if desired, and cook until it’s almost entirely reduced. Stir in herbs, tomatoes, and stock.
Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans in last 10 minutes of cooking. Taste and season with salt and pepper, as desired.
Soup will keep for up to 1 week in the refrigerator or 3 months in the freezer.