Homemade Minestrone Soup

Helga Glaesel de BlandingAugust 12, 2015

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I know, I was due to publish this recipe for a while now (look at our Instagram posts here and here). So here it is, Homemade Minestrone Soup… comfort in a bowl. As with many recipes, there is no standard way to make this, it’s simply an Italian soup made with seasonal vegetables that often includes pasta, rice, beans and different herbs. This particular recipe is from my One Pot Cookbook, with small variations, such as using fresh tomatoes instead of canned, I also left out ¼ head of cabbage and used some spinach instead, and I also left out the red pepper flakes because of my daughter. You can always add a little spice to your own bowl after serving.

I love recipes that I can make using one skillet, one baking dish or one pot, they are fast and usually very hearty, and cleanup is easy. This is a recipe where I do prefer to use canned beans, such as cannellini because they are a bit larger than the dried beans we find in Guatemala, and their texture is creamier, and if possible use fresh herbs instead of dried. So, keep this recipe around for when the weather starts getting a little colder. Fall is just around the corner.

Helga

Homemade Minestrone Soup

Recipe adapted from One Pot Cookbook
Yields: 6 servings

Ingredients:
2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
½ a bag of spinach leaves
¼ teaspoon red-pepper flakes (optional)
1 teaspoon minced fresh rosemary, or ¼ teaspoon dried
Coarse salt and ground pepper
6 roma tomatoes, chopped
1 large potato, diced (with or without skin)
1 can (15-ounces) cannellini beans, rinsed and drained
½ pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
¼ cup thinly sliced fresh basil, plus torn leaves for serving (optional)
¾ cup grated Parmesan, for serving

Procedure:

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes (if using), rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, spinach, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.