The 8 vegetable Minestrone

Minestrone is the king of soups. You can add almost any vegetable in and it is super healthy, easy to make and comforting. I make a huge batch of this and as it sits on the fridge, it just gets better and better. I’ll also show you guys my foolproof easy to make weeknight garlic bread, which when you dip into the hot soup, is a perfect match.

Serves: 8-10

  • For the minestrone
    • 3 tbs olive oil
    • 2-3 carrots, roughly chopped
    • 3 ribs of celery, chopped
    • 1 large parsnip, chopped
    • ¼ of a pumpkin, chopped
    • ⅓ of a celery root, chopped
    • 2 zucchinis, chopped
    • 1 medium sized red onion, chopped
    • 1 tsp chopped rosemary
    • 5 cloves of garlic, finely minced
    • 2 bay leaves
    • Leftover parmesan rind *optional*
    • 3 tbs tomato paste
    • 1 tbs dried basil
    • 2 cups white wins
    • ½ can white kidney beans
    • Large handful of dried pasta, any kind
    • Salt and pepper
  • For the garlic bread
    • 5 tbs softened unsalted butter
    • 5 cloves garlic, finely minced
    • 2 tsp dried basil
    • 1 tbs olive oil
    • Red pepper flake *optional*
    • Salt and pepper
    • 1 Italian loaf

Procedure: 

  • For the minestrone
    • Heat up a large dutch oven on medium heat
    • Add the oil, carrots, celery, pumpkin, parsnip and celery root and cook for about 10 minutes, stirring constantly
    • Add in the onion, zucchini, garlic, rosemary, bay leaf and parmesan rind and continue cooking for another 5-10 minutes, or until the onions and zucchini have softened
    • Mix in the tomato paste and basil and fry off for 5 minutes or until the raw smell disappears
    • Pour in the wine and scrape all edges of the pot until the smell of raw wine has dissipated. 
    • Add in the beans and cover the pot with water, more if you want more broth
    • Simmer for 10 minutes before adding the crushed pasta
    • Boil for another 10-15 minutes or until the pasta is al dente and season to taste with salt and pepper
  • For the Garlic Bread
    • Mix the butter, basil, chili flakes, garlic, oil, salt and pepper in a bowl
    • Halve the bread and spread the compound butter over it
    • Bake at 400 F for 10-15 minutes or until the top is crunchy and golden

Chef’s tips:

  • Minestrone is supposed to be a very rustic soup. Add in whatever veggies you have laying around in the fridge. Mix and match my recipe with your fridge; Make it your own
  • Using water instead of any broth really allows the flavors of the veggies to shine, trust me.
  • The flavor of the soup will get even better in the fridge, so make a big batch and save some for weeknight meals

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