Classic Minestrone Soup

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Recipe PhotoI originally wanted to make Russian borscht in honour of the Olympics, but instead I made an Italian Minestrone Soup in honour of being too cold to walk to the grocery store. You can throw almost anything into a minestrone soup and call it minestrone soup. The only requirements are tomatoes, veggies, beans, pasta, and a lot of love. Actually, the love part is not required but if you happen to have some parmesan cheese you should definitely throw some in.  Minestrone soup is extremely versatile. I’ve never made it the same way twice. Try adding some small pasta for a heartier soup, or spinach for a healthier one. Don’t just #FeedtheDeed, but #FeedYourself with a pot of this minestrone soup tonight.

Ingredients:

  • 2 tablespoons of olive oil
  • 1 medium onion, diced
  • 2-3 cloves of garlic
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 zucchini, quartered
  • ½ cup of dry red wine (optional)
  • 1 28-ounce can of diced or crushed tomatoes
  • 6 cups of water or vegetable broth
  • 1 15-ounce can of chickpeas, drained and rinsed
  • ¼ teaspoon of dried rosemary (or 1 teaspoon of minced fresh rosemary)
  • ¼ teaspoon of red-pepper flakes
  • Salt and fresh ground pepper to taste

Optional add-ins:

  • ½ cup of dry pasta (cook on the side, spoon into serving bowl and pour soup on top to avoid mushiness)
  • Shredded baby spinach
  • Kidney beans, cannellini beans, etc.
  • Diced potatoes
  • Parsley for sprinkling on top
  • Grated parmesan for serving

Directions:

  1. Heat olive oil in a large pot over medium heat
  2. Add the onion, carrot, celery, zucchini, and garlic. Season with some salt and pepper. Stir and cook until tender, about 8 minutes.
  3. If you are using wine, add it to the pot and cook until it is almost entirely reduced.
  4. Stir in the rosemary, chili flakes, diced tomatoes, and stock or water.
  5. Bring to a boil and then reduce and simmer uncovered for 30-40 minutes. Add the chickpeas during the last 10 minutes. Taste and season with salt and pepper. Serve immediately.

 

 

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