Minestrone in my bowl,
Minestrone soothes my soul.
Terrible poetry aside, minestrone is one of the greatest soups EVER! It is also the perfect experimentation soup, since there are tons of recipe variations. My gluten free version is at the bottom of the post (spoiler alert: I omit pasta when I serve minestrone), but here are some more recipes to inspire your soup making:
- 1 28oz can Diced Tomatoes
- 1 Onion, chopped
- Garlic, chopped, to taste
- 3-4 Carrots, sliced
- 3-4 Celery Stalks, sliced
- 1 14oz can Dark Red Kidney Beans
- 1 140z can Garbanzo Beans
- Spinach, washed, approx. 1 cup
- Frozen Peas, approx. 6oz.
- Frozen Green Beans, 6oz.
- Oregano, to taste
- 1 Bay Leaf
- Basil or Pesto, to taste
- 1 Sprig Rosemary
- 2 Bouillon Cubes
- Salt & Pepper
- 6 cups Water
- Saute onions and garlic until onions are translucent.
- Add carrots and celery and cook until carrots begin to soften.
- Add tomatoes, water, basil, oregano, rosemary, bay leaf, and bouillon and bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes.
- Add remaining vegetables and beans and simmer for another 30 minutes or until all vegetables are cooked through.
- Serve with shaved Parmesan cheese.
- For a non-GF version, add cooked pasta of choice.