this tuesday’s minestrone soup came about because of a massive amount of leftover meatballs that had inadvertently been placed in my care. but i didn’t want to make spaghetti and meatballs, because i didn’t have spaghetti or spaghetti sauce. fortunately, i found 30 ways to use meatballs, and meatball minestrone caught my eyes. furthermore, i had all the ingredients in the house.
so here’s my slightly altered minestrone recipe:
- 1 onion chopped
- 3 stalks celery chopped
- 3 cloves of garlic minced
- 5 cups broth/water
- 1/2 cup tomato sauce
- 4 roma tomatoes chopped
- add as much or as little oregano, basil, and thyme as you like
- 3 zucchinis chopped
- 1/2 lb cut green beans
- 1/4 lb sliced mushroom
- 1/4 lb kidney beans already cooked
- 1/3-1/2 cup grated parmesan cheese
- 1/2 lb of pasta, preferably small shell, elbow, stelle (star) pasta
- salt and pepper to taste
in a big soup pot, sautee onions, celery, garlic with some oil.
when onions and celery are slightly transparent add broth, tomato sauce, roma tomatoes, oregano, basil, and thyme. bring the soup to a boil, and then turn down the heat and let it simmer for 20 min.
then add the zucchinis, green beans, mushroom, kidney beans, and parmesan cheese and bring to a boil. add the pasta while soup is boiling, and let pasta cook for another 5-10 min.
i usually add the pasta just a bit before i’m ready to serve the minestrone. if the pasta sits in the soup for too long it sucks up a lot of the soup and becomes soggy.