Minestrone
Minestrone
Recipe refreshed September 2020
Yields: 6 servings
Ingredients
2 large cloves of garlic - minced
1 medium onion - diced
1 tablespoon olive oil - optional
7 cups vegetable stock (I use the brand Better than Bouillon)
½ cup plus 1 tablespoon (1 small tin) tomato paste
2 cups white or kidney beans – cooked (canned is fine if salt-free)
1 cup peas or green beans – fresh or frozen
1 cup carrots or zucchini or a combination of both
1 ½ cups spelt rotini pasta
1 tablespoon oregano
1 teaspoon salt
½ teaspoon pepper
Optional
1 cup fresh tomatoes – large dice
Steps
Cook pasta as per instructions on the package. I like them to be al dente because the noodles will continue to cook in the soup. Set aside to add just before serving.
In a soup pot, sauté onions and garlic in olive oil or a little water.
When the onions are translucent, add the seasonings and the rest of the vegetables. Cook until the vegetables start to soften.
Add the vegetable stock, beans, tomato paste and tomatoes.
Let the soup simmer a few minutes to bring the flavours together and allow the vegetables to become fork tender.
Only add the pasta a couple minutes before you are ready to serve because they will absorb too much broth.
I recommend storing the pasta and the soup separately in the fridge if there are leftovers.
This is the brand of pasta I use. I buy it at Real Canadian Superstore in the natural food section.
