Minestrone Soup

If you couldn’t tell by now, I’m a huge lover of soup. Nowadays, it’s a lot easier to make vegetarian and flavorful soup! Thanks to my boyfriends mother, I was able to make a version of her delicious minestrone soup 🙂 Here’s what you’ll need:

1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
8 cups vegetable stock
2 cups water
1 cup defrosted lima beans (i ended up not using these)
1/2 to 1 teaspoon dried oregano
1/2 to 1 teaspoon dried rosemary
14 oz. can italian plum tomatoes, chopped, juice reserved
2 tablespoons tomato paste
1/2 pound boiling potatoes, scrubbed and cut into 1/4 inch pieces
1/2 cup dried macaroni shells
3 medium carrots, chopped
3 stalks celery, chopped
1 medium leek, chopped, rinsed well and patted dry
1 small zucchini, cut into 1/4 inch pieces
1/2 cup fresh or defrosted frozen peas
salt and pepper to taste
1/3 cup chopped fresh parsley
1/2 cup freshly grated parmesan

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In a large pot, cook the onion and the garlic in oil over low heat for about 10 minutes. Then, add the broth, the water, and the spices and bring to a boil then simmer for 20 minutes.

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Then, add the tomatoes with their juice, tomato paste, potatoes, macaroni, carrots and celery and simmer for 10 minutes.

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Add the leeks, zucchini, and peas then simmer for 5 more minutes or until they are just tender. Add salt and pepper to taste and the parsley/basil.

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Serve each portion sprinkled with parmesan cheese and bread slices and enjoy!

This soup had a lot of ingredients, but definitely a lot of flavor. It was my first time working some ingredients, so I know they weren’t prepared as best as they could be. It was definitely hearty and was great even a few days later. Would love to experiment with adding different type of vegetables or pastas.

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