Vegetable minestrone soup
- Preparation 45 min
- Cooking 50 min
- Servings 8
- Freezing Absolutely
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Vegetable minestrone soup
- 1/4 cup (60 ml) olive oil
- 1 cup (250 ml) Nantes carrots (about 4 to 5), diced
- 1 cup (250 ml) celery with the leaves (about 3 to 4 stalks), diced
- 2 zucchini, diced
- 1 small fennel bulb, core removed, diced
- 1 1/2 cup (375 ml) kale, finely chopped
- 1 yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- 10 cups (2.5 L) low sodium vegetable broth
- 4 tomatoes, diced
- 680 ml (24 oz) tomato sauce
- 540 ml (19 oz) red kidney beans, rinsed
- 1 Parmesan rind
- 1 tablespoon (15 ml) dried basil
- 1 tablespoon (15 ml) dried parsley
- 1 teaspoon (5 ml) dried oregano
- 1 1/2 cup (375 ml) medium shell pasta
- Salt and freshly ground pepper
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Preparation
- In a very large pot over medium heat, add the olive oil, then the carrots, celery, zucchini, fennel, kale, onion and garlic. Season generously with salt and pepper and stir well. Cook, stirring, for about 12 minutes, until the vegetables are tender and start to catch a little on the bottom.
- With the exception of the pasta, add the remaining ingredients including the Parmesan rind and stir well. Bring to a boil, reduce the heat to medium low and simmer for 25 minutes, stirring occasionally.
- Remove the Parmesan rind, or let it melt and eat it. Add the pasta, stir and keep cooking for 10 to 12 minutes, or until al dente.
- Adjust the salt and pepper. Serve with a crusty baguette, a dense Belgian loaf or an olive focaccia.