Sunday, June 22, 2014

Big Soup

More often, it's called, Minestrone, an Italian-heritage dish that's a thick soup filled with beans, veggies, pasta. It's big because of the number and variety of ingredients and is nearly a complete meal when prepared at The Frog & PenguINN. While NOT exactly a hot weather meal, rainy summer days can be great soup days too.

Soup making is one of my favorite kitchen activities (next to crock pot meals) as after prep work is done, the rest is fairly easy. There are countless minestrone recipes, this one was created with items already in the fridge, freezer or pantry. The recipe was adapted from a Williams-Sonoma cookbook, Mastering Soups & Stews.

Most nearly all of the vegetables used in this recipe were the frozen varieties as it was prepared before the summer gardening season. Fresh varieties, when available, are always preferred.

Minestrone Soup (aka BIG Soup)
  • 2-3 TBSP extra virgin olive oil
  • 1-2 slices of bacon, diced
  • 1 onion, diced
  • 2 carrots, peeled and cut up
  • 2 stalks celery, cut up
  • 1 tsp minced garlic
  • 6 C low-sodium beef broth
  • 1 can (20 oz) peeled tomatoes
  • 1 package spinach, frozen was in freezer
  • 6 oz. green beans, frozen was also in freezer
  • 1 can cannelloni beans, rinsed and drained
  • 1 can chick peas, rinsed and drained
  • 1 TBSP parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 1/4 tsp ground black pepper
  • 1 tsp kosher (or sea) salt
  • 1/2 C orzo or any small pasta of your choice
  • 1/2 C freshly ground cheese, Parmesan-Romano , etc.
  1. Add olive oil to large soup pot over medium-low heat. When oil heats up, add bacon and cook until it starts to shrivel. Add onions, carrots, celery, garlic and stir to coat with oil. Cover and cook vegetables until soft, but not browned (about 15 minutes).
  2. Add broth and tomatoes, raise heat to medium and cook until large bubbles appear on surface. Stir in beans and herbs, salt and pepper. Stir to combine ingredients. Reduce heat, cover and simmer until vegetables soften.
  3. Add pasta and simmer gently, uncovered until pasta has cooked and soup has thickened, about 20 minutes. If soup is too thick add a little water. If too thin, raise  heat and cook uncovered until liquid reduces and soup thickens.
  4. Adjust seasonings; add more salt and/or pepper as needed. 
Serve with a side salad and bread and enjoy.


Sandra said...

yum but if i ever make it i will remove the basil and oregano.. both of those i can't eat.. but this looks fantastic even in summer.. i love beans

Out on the prairie said...

Very nice, but one of those dishes where I have yet to figure a smaller version.I like to take it to a potluck, not much on leftovers.

William Kendall said...

My mother liked this sort of soup.

Emma Springfield said...

I love minestrone. I usually add just a little barley. But either way is good for me.

L. D. said...

My wife loves minestrone. I will share this with her.

diane b said...

My favourite soup.

Maureen @ Josephina Ballerina said...

I cannot have the pasta, the garlic, or the cheese. But I bet it would still taste very good. I mean, it's got those cute little chick peas in it. What's not to like? Besides the pasta, the garlic, and the cheese. LOL!

A Quiet Corner said...

Hmmmm...although we don't make soup in the summer, this recipe looks and sounds yummy to save! Thanks...:)JP

Rebecca said...

I loved making it differently each time. Never boring!

Gail Dixon said...

Looks delicious! I love soups and crockpot meals, too. Thanks for sharing. :)

Lois Evensen said...

Looks so yummy! We had minestrone in Coconut Grove last night.

Daisy said...

Looks good! It's great to make something like this that uses up a lot of what you have on hand.

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