The quintessential Italian vegetable soup! I have never made a casual pot of my Minestrone. What do I mean by that? It’s simple really, each time I prepare this signature recipe, I do so with intention and purpose.
This particular pot simmering on the stove today is more than mere vegetables and broth. It is a vessel full of good memories that will nourish the soul as much as it will fuel the body … and it’s going on a road trip.
This “love in a jar” is going to be enjoyed by a very special young man. A man who takes the time to appreciate the moments of each and every day while planning for the future. This is a man whom I admire and respect, who lives generously and victoriously … a man who still enjoys his mama’s cooking.
Someone reading this might think it’s a bit silly to drive for hours to deliver soup, besides won’t it perish? Those who know me well, will tell you I would drive all day and night, heck, maybe even move there, to deliver my minestrone, and besides the only thing really perishable … is time!
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 1 leek, (white part plus 1″ of green) quartered lengthwise and cut into 1/4 ” thick slices
- 2 zucchini, , cut in half lengthwise and sliced
- 1 russet potato, peeled and cut into 1/4″ dice
- 4 cups chicken broth
- 4 cups beef broth
- 2 tablespoons tomato paste
- 5 tablespoons fresh Italian parsley, chopped
- 2 teaspoons dry oregano
- 1 1/2 teaspoons dry basil
- 1 teaspoon coarsely ground black pepper
- Salt to taste
- 1 can cannellini beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 2 (14 1/2-ounce) cans Italian diced tomatoes
- 1 cup ditali pasta or other small pasta
- 1/4 cup ( plus more for grating on top) freshly grated Parmesan cheese
- In olive oil, cook garlic, onions, carrots and leek until wilted (10-15 min). Add zucchini, potato, both broths and tomato paste. Bring to a boil.
- Reduce heat, add half of the parsley, oregano, basil, salt and pepper. Simmer over medium heat approx. 20 min.
- Add cannellini, kidney beans, and diced tomatoes. Adjust seasonings to taste and add remainder of parsley.
- Add grated Parmesan cheese on top, let simmer.
- In a separate pot, cook pasta with 2 teaspoons salt (according to package directions). Add to soup.
- Sprinkle more cheese on top of each bowl before serving.