A bowl of homemade Minestrone soup on a cool day may be one of the best ways to warm up. This is an easy recipe that you can easily substitute ingredients for what you have on hand and still end up with a delicious pot of soup.
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.
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.