Remember the minestrone that I had as part of my WIAW? It is my absolute favorite soup to make. It’s packed with vegetables and for me, a girl who doesn’t love vegetables, it’s the perfect was to get in extra nutrients. The addition of the pasta makes it so filling and satisfying.
Plus it fills up the house with delicious smells while it cooks.
2 cloves garlic, finely chopped
1 medium onion, chopped
1 medium zucchini, diced
2 celery stalks, chopped
1 can (28 ounces) diced tomates, undrained
1 carton (32 ounces) chicken broth*
*for vegetarian soup use 4 cups water instead
4 cups tomato juice
1 cup dry red wine or water
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1-2 cups uncooked pasta – small shells or ditalini work great
Spray a large stockpot with cooking spray and heat over medium heat. Add garlic and onion and cook until onion is tender, about 2 minutes.
Stir in remaining ingredients except for pasta. Bring to a boil then reduce heat, cover and simmer for 45 minutes.
After 45 minutes, add pasta and heat the soup to boiling again. Reduce heat once it hits a boil and simmer uncovered for 10-15 minutes until pasta is tender.
One tip: If you don’t plan to eat all of the soup the same day, prepare the pasta separately then add it to the bottom of each bowl when you eat it. This will prevent the pasta from soaking up the broth and becoming saturated. My leftovers are always taken over by the pasta if I don’t eat it the next day. It’s still delicious but more pasta with broth than a minestrone soup.
Enjoy this soup, it is really, really good and it makes me happy every time I eat it.
What’s your favorite way to sneak vegetables into a meal?
What’s your favorite soup to make?