Minestrone is a thick and hearty soup of Italian origins. Made of simple, wholesome vegetables like celery, carrots, tomatoes, and beans this soup is a great fall or winter staple perfectly suited for large crowds. Rich stocks and pasta like elbows or small shells make this an irresistible dish sure to warm body and soul.
RECIPE:
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 small sweet potato, diced
3 cloves garlic, minced
28 oz. can crushed tomatoes
16 oz. can kidney beans, drained
15 oz can cannellini beans, washed & drained
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3 cups elbows or shell pasta
1 tablespoon parmesan cheese
1 tablespoon pesto
1/4 cup red wine
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
METHOD:
1.Heat olive oil in a large stockpot over medium-high heat. Add chopped vegetables and cook, stirring frequently until onion is translucent and vegetables are tender. Add minced garlic and cook for 30 seconds or until garlic is fragrant.
2. Slowly stir tomatoes, beans, broth, and pasta into the vegetable mixture. Bring to a boil and add remaining ingredients. Reduce heat to low and simmer for 20-25 minutes until pasta is cooked and vegetables are tender. Serve hot with additional parmesan and fresh basil.
