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