Minestrone

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#soup #Italian # #vegan

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Yield: 6 servings
 

Mirepoix:

1-2 tablespoons olive oil

1 medium Vidalia onion, chopped

3 stalks celery, sliced

2 medium carrots, halved lengthwise, sliced into 1/2”-thick half moons

6 cloves garlic, coarsely chopped

1 teaspoon kosher salt

1/4 teaspoon ground pepper

2 tablespoons tomato paste

Vegetables

1 small butternut squash, peeled, deseeded and cubed

1 zucchini, sliced into 1/2” pieces

1/2 pound green beans, trimmed and cut into 1” pieces

2 ounces baby kale or spinach

Seasonings:

1/3 cup coarsely chopped fresh basil or 1 teaspoon dried 

2 sprigs of fresh thyme, leaves only or 1/2 teaspoon dried

1/4 teaspoon red pepper flakes

2-3 sprigs fresh oregano, leaves only or 1 teaspoon dried

1 teaspoons kosher salt, plus more if needed

Freshly ground black pepper

Liquids and beans

1 cup dry white wine

4-6 cups broth of choice

2 cups canned fire roasted whole or crushed tomatoes, crushed 

1 (15-ounce) can white cannellini or kidney beans

Pasta

6 ounces small pasta, such as shells, ditalini, elbow or orzo

Garnish

Grated Parmesan, optional

 

1. in a large, heavy-duty pot over medium-high heat, warm oil. Add onions, celery, and carrots. season with salt and pepper. Sauté, stirring occasionally, until onion is translucent and carrots and celery are softened, about 5-6 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute.

2. Add tomato paste and cook, stirring until the paste covers vegetables, about 1 minute.

3. Stir in butternut squash, zucchini and green beans.

4. Add 1 cup dry white wine. Cook for 2 minutes. Add seasonings.

5. Add broth and tomatoes. Simmer, stirring occasionally, until tomatoes are cooked down and broth is slightly thickened, about 10 minutes.

6. Reduce heat to medium.

7. Add kale and beans, stirring occasionally. Taste and add salt and pepper and other seasonings, as needed.

8. In a medium saucepan over high heat, bring 5 cups water with 1 teaspoon salt to a boil. Add pasta and cook, stirring occasionally, until al dente, following package directions. Drain and add to soup.

9. Grate Parmesan on top of each bowl of soup. For vegan, use vegan cheese or omit.

 

Expandthetable suggestions

Add other root veggies: 1 large sweet potatoes, 1 large Yukon gold potatoes, 1 parsnips or 1 turnips, all vegetables cubed

Hearty greens: You can add almost any hearty greens such as collards, mustard greens, chard or cabbage, sliced

Heartier: Use a chicken or bone broth in place of vegan broth

Gluten free: use a gluten free grain such as quinoa or omit

No alcohol: Omit wine, add 2 tablespoons apple cider vinegar and 1 cup additional broth.

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