Tuesday, September 14, 2010

Easy Minestrone Soup

This is one of my favorite minestrone soup recipes because it's very quick and easy.  I modified it from a recipe from the Martha Stewart cookbook,  Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food (Clarkson Potter)).


1 tablespoon Olive Oil
1 tablespoon chopped fresh Rosemary (or 1 teaspoon dried)
1 medium onion, finely chopped
2 garlic cloves, minced
1 large zucchini, quartered lengthwise and sliced crosswise 1/2inch thick
1 large carrot
1/4 medium head cabbage, halved lengthwise and shredded
1 cup Spinach (optional)
2 cans (14.5 ounces) diced tomatoes in juice
1 can (19 ounces) of kidney beans, drained and rinsed
4 ounces seashell macaroni
Freshly Grated Parmesan or Romano Cheese (optional)


  1. In a large pot, heat the oil over medium heat.  Add onion, garlic and carrot; cook, stirring frequently, until onion is translucent, 3-4 minutes.
  2. Stir in zucchini, cabbage, and rosemary; cook, stirring until vegetables are coated, 1-2 minutes.
  3. Add tomatoes with their juice and enough water (about 3-4 cups) to cover vegetables by 1 inch.  Bring to a boil; reduce heat to a simmer.  Season with salt and pepper.  Cook until soup is thickened and vegetables are tender, about 20 minutes.  
  4. Stir in pasta; cook until pasta is al dente, 10-15 minutes. Season with salt and pepper.
  5. Stir in red beans and spinach, cook 2-3 minutes. 
  6. Serve into bowls and if you like cheese, garnish with some freshly grated Parmesan or Romano cheese. 

    1. I am a BAD chopper and I hate chopping onions, I can never chop it finely enough and it makes me cry, so I chop it up in the food processor, this not only saves time but it leaves it very finely chopped.  For this recipe I chop the onion and garlic together in the food processor.  
    2. You can use any type of pasta you like, I really like seashell pasta but you can use elbow macaroni, seashell pasta, anything really.
    3. If you like more vegetables in your minestrone soup, feel free to add more, you will probably need to add more water to the soup and simmer it longer. 
    4. It's really important to season your soup with salt and pepper or else it will end up bland so don't be afraid to taste it!

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