• Kris Riley

Minestrone Soup

Updated: Feb 9

There are a lot of really good reasons to make a pot of this soup, one of those reasons is the fact that you can substitute as you please and still end up with a delicious dinner.


Also, my version calls for a parmesan rind. You know that hard edge to the cheese that seems really unappealing to eat? Next time save it. It's magic in soup. Just keep it in the freezer for your next batch of Minestrone.

Minestrone Soup

www.foodathome.ca


Ingredients


1 medium onion, chopped

4-6 garlic cloves, minced

2 tablespoons olive oil

1 1/2 pounds ground beef

6-8 celery stalks, chopped

4-5 carrots, thinly sliced

1 medium zucchini or 1/2 package frozen spinach

2 28 oz cans San Marzano tomatoes, with their juice

2 28 oz cans water

2 tablespoons dried oregano

salt and pepper to taste

19 oz can white or red kidney beans

3 medium potatoes, peeled and chopped

2 bay leaves

1 parmesan rind

grated parmesan cheese


Optional:

Pesto

Cooked Macaroni Pasta


How to make it:


In a dutch oven, or stockpot, saute onion and garlic in olive oil over medium heat.

Add beef, and cook for 5 minutes, breaking up as you stir. Add celery, carrots, zucchini (or spinach) and bay leaves. Cook, stirring occasionally for 20 minutes. Add tomatoes, water, oregano, salt and pepper and potatoes. Simmer, uncovered on low for 30 minutes. Add beans and simmer uncovered another 10-15 minutes.


Ladle into bowls, and top with a scoop of pesto and a generous sprinkling of freshly grated parmesan cheese.

Another delicious option is to first add cooked macaroni to your soup bowl and ladle the soup over.



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