Whether or not you have a garden, this minestrone soup is the perfect soup for a cold winter’s afternoon. For added protein, toss in leftover beef or chicken.
Yesterday, since I was making Minestrone soup for dinner, I decided to check the garden for carrots. To my surprise I found the bean plants still alive and kicking, and producing fresh beans. I picked about one pound and used them in the Minestrone along with the few carrots I found. The tomatoes in the soup I froze this summer, and the potatoes were dug up in August.
When making the soup, I used a very full gallon freezer bag of plum tomatoes. Before putting them in the pot, I defrosted the bag, and drained the liquid. Instead of using water, I used vegetable broth which I made last week. I skipped the 15 ounce can of cannellini beans since I had none, and I also skipped the white wine since we don’t use alcohol. My last change was to omit the radicchio and substitute dried kale.
- ⅔ cup olive oil
- large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- one pound of green beans, prepped and cut in inch-size pieces
- 1 15 ounce can of cannellini beans, drained
- 1 15 ounce can peeled tomatoes
- 10 cups water
- 2 potatoes, peeled and diced
- 1 bay leaf
- chopped parsley
- salt and pepper to taste
- Saute onion, carrots, and celery in olive oil for about 5 minutes. Add the tomatoes and beans and continue sauteing for 20 minutes.
- Add water and bring the mixture to a boil. Add in the rest of the ingredients, and cover the pot. Bring to a boil, and simmer for 60 minutes. Turn off the heat, and let the soup stand on a cool burner for 15 minutes. Remove the bay leaf before serving.