This soup is one of my favorites, and I can usually get the family to eat it as well. It really does not matter what time of year that you make it, it will always be popular!
The ingredients could not be simpler. A lot of people add what they have in the fridge to this soup. I find that if one keeps it clean then it is more enjoyable.
Pot Of Minestrone By Jason Sandeman
Minestrone
Yields: 4 litres
Ingredients
- 30 mL (2 tablespoons) extra-virgin olive oil
- 150 g (1 cup) carrot
- 150 g (1 cup) celery, diced
- 150 g (1 cup) medium onion, diced
- 25 g garlic, minced
- 1 L (4 cups) meat stock (*See note below)
- 500 mL (20 oz) canned diced tomatoes
- 100 g white beans, cooked
- 30 mL (2 tablespoons) oregano, preferably fresh
- 50 g (1 inch) hunk of Parmesan cheese (optional)
- 50 g soup pasta (tubetti, stars, whatever you have)
- To taste sea salt
- To taste black pepper
Method
- Heat extra-vigin olive oil over medium heat until just about smoking.
- Sweat the carrot, celery, and onion until translucent.
- Add garlic, sweat for one minute until the fragrance is released.
- Pour in meat stock, canned tomatoes and beans; turn heat to high and bring mixture to a boil.
- Reduce heat and simmer until the vegetables float to the top.
- Add in oregano, Parmesan cheese and pasta; cook until pasta is al dente.
- Season to taste with salt and pepper.
- Serve immediately, or cool and reserve.
* When I say meat stock, I am referring to my mish mash of pork, veal and chicken stock. You can feel free to substitute chicken or beef stock in this recipe. If you must use the store-bought broth, please cut back on the salt, or it will not be a good experience.
