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Minestrone Soup

A healthy & hearty winter meal suggestion from the Growers Market family

  • minestrone soup1 lb mixed fresh vegetables, such as celery, zucchini, carrots, young cabbage, spinach
  • 4 tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • 6 cups vegetable or meat stock
  • 2 cups dried pasta (short type)
  • 1-14 oz can cooked white beans, such as cannellini, navy, great northern
  • salt and freshly ground pepper
  • 4 tablespoons grated Parmesan or Pecorino cheese

Serves 4

  1. Rinse all vegetables. Peel carrots. Dice celery, zucchini, carrots and tomatoes. Cut the cabbage or spinach into strips. Peel onion and garlic, chop both finely.
  2. In a large pot, heat 1 tablespoon oil. Stir in onion and garlic and sauté for a minute or so. Add the vegetable or beef stock, mix in veggies and heat to a low boil.
  3. Simmer the veggies for about 15 minutes over medium-low heat with the lid halfway off.  You can block with a wooden spoon if you like.
  4. Rinse beans in a colander under cold water; discard the liquid in the can.  Add the pasta and beans to soup. Simmer for about 10 minutes more or until the pasta is al dente.
  5. Adjust salt and pepper.  Ladle soup into wide bowls, drizzle with remaining oil, and sprinkle with cheese.

Serve with freshly sliced bread and enjoy as a hearty winter meal!

Comments Welcomed





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