CLASSIC ITALIAN MINESTRONE SOUP

This weekend was the first time that it actually felt like fall in California. We usually get a wake up call each day around 6:30 am (yikes) from James, but he decided to sleep in until 7, thanks buddy! However the sun still hadn’t shined and it was raining, pretty amazing actually since we are in a serious drought.

The crisp cool air had me immediately craving my first chai latte of the season and making some simple warm cozy comfort food. We’ve already been devouring big bowls of turkey meatball soup and sneaking pumpkin cinnamon rolls, hehe. So I knew that we were ready to enjoy a big healthy bowl of classic Italian minestrone soup, packed with tons of fresh vegetables, beans, and savory tomato. Slurp!

Are you experiencing the cool down and ready to ring in the autumn with me? Let’s get cooking friend!

Ah, there it is, a HUGE pot of hot minestrone soup, ready for shoveling into your bellies. I’ve been taking any opportunity I can to use my new Le Creuset cassadou pan, it’s a cast iron enameled pan that is big enough to make soups, stews or even braise larger pieces of meat, it’s my fav!

So what’s in this yummy soup? I wanted to make sure each spoonful was packed with nutritious ingredients. Fresh green beans add a nice crunch, swiss chard, garlic, onion, carrots and diced tomatoes make for the vegetable medley in the soup. I added two types of beans, cannellini, and red kidney beans, they are a great source of fiber. I found some cute vegetable spiral pasta and thought they would be perfect for the soup.

This minestrone soup really is a meal all in one bowl. I realized that after we finished dinner as we didn’t have any additional protein, and it was actually a nice break. We didn’t really feel like we needed more food because all of the ingredients were really satisfying and the warm tomato soup felt like we were full faster. This recipe is really easy and a healthy meal. Make sure you have some leftover for tomorrow’s lunch, it tastes good even the next day!

TIP: Do canned tomatoes compare to fresh tomatoes?
When I make soups, chili’s and sauces I often use canned tomatoes because they are really convenient and some products are really nice and ripe when canned. I like to use San Marzano tomatoes, or vine ripened plum tomatoes because they are harvested when very ripe and taste sweet. I have tried other varieties of canned tomatoes, but sometimes they can be a little more acidic and less flavorful. Definitely nothing beats garden fresh sun-kissed tomatoes, so if you have them definitely use them! Often times fresh tomatoes at the grocery store aren’t from local farmers at all. They can be picked when still unripe then treated to ripen before it hits the stores. This helps distribute the produce better since there are far distances to travel, however, the compromise is in the final flavor.

CLASSIC ITALIAN MINESTRONE SOUP

Author: Jessica Gavin

Cuisine: Italian

Serves: 4 servings

 

Cooler nights calls for a comforting big bowl of classic Italian minestrone soup! Each bite is packed with healthy vegetables, beans, fresh herbs, and pasta.

INGREDIENTS

• 1 cup uncooked pasta, corkscrew, bow tie or penne recommended
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped fine
• 2 celery stalks, chopped fine
• 2 carrots, ¼-inch cubes
• 3 garlic cloves, minced
• 2 tablespoon tomato paste
• 28 ounce can of diced tomatoes, not drained
• 4 cups vegetable broth
• ½ teaspoon dried oregano
• 1 bunch of Swiss chard, stems and leaves separated and chopped
• 1 -15 ounce can cannellini beans, drained and washed thoroughly
• 1- 15 ounce can of kidney beans, rinsed
• ¼ pound green beans, trimmed and cut to ½-inch pieces
• Kosher salt, to taste
• Freshly ground black pepper, to take
• ⅛ teaspoon dried red pepper flakes
• ¼ cup thinly sliced fresh basil, for garnish

DIRECTIONS

1. Bring a pot of salted water to a boil for the pasta. In the meanwhile, make the soup.
2. In a large stock pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Saute for 5 minutes or until the vegetables begin to soften. Next, add the garlic and sauté for another 30 seconds. Add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.
3. Cook the pasta according to manufacturer's instructions.
4. Add in the stems of swiss chard, chickpeas, kidney beans, green beans and pasta. Let cook for another 10 minutes or until green beans are tender. Finally, add the swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.
5. Season with salt, pepper, and red pepper flakes to taste. Top soup with fresh basil, enjoy!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.