Minestrone for Every Season

Reprinted from: Cook Without a Book: Meatless Meals (c) 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 8
LEVEL: --

ingredients

  • ly 2 quarts good-quality vegetable broth
  • 1 can (14.5 ounces) petite-cut diced tomatoes
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 large celery rib, finely diced
  • 1 large carrot, finely diced
  • 2 teaspoons Italian seasoning
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 2 cans (15 to 16 ounces each) small white beans, not drained
  • 1 cup ditalini pasta
  • Seasonal Vegetables (Pick 1)
  • Salt and ground black pepper to taste
  • Grated Parmesan cheese (optional)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Stir broth and tomatoes together in a 2-quart glass measuring cup or other microwave-safe container and microwave on high power until steamy hot, about 5 minutes

Heat oil over medium-high heat in a large soup kettle. Add the onions, celery, and carrots and cook until tender, about 5 minutes. Add Italian seasoning and pepper flakes and cook until fragrant, about a minute longer. Add remaining ingredients except the Parmesan, cover, and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender, about 15 minutes longer. Adjust the seasonings and serve hot topped with the cheese if using.

Seasonal Vegetables (Pick 1):
Fall: about 8 ounces each bite-size cauliflower florets and broccoli rabe, trimmed and chopped coarse
Winter: about 8 ounces each shredded savoy cabbage and butternut squash, cut into medium dice
Spring: about 8 ounces each frozen green peas and coarsely chopped escarole
Summer: about 8 ounces each zucchini, cut into medium dice, and well-washed spinach, stemmed and coarsely chopped

Notes and Tips:
Except for the true dog days of summer, I eat soup nearly year-round, so it's nice to have a formula that works for every season. And if you think soup isn't for supper, give this one a try. It's stick-to-your-ribs substantial.

Don't limit yourself to the vegetables I've suggested. Some others to consider: green beans, leafy greens (both firm and tender), yellow squash, bell peppers. Just figure about 8 ounces each of 2 vegetables. Or create your own minestrone soup vegetable mix, using about 1 pound of vegetables in all.

Reprinted from Cook Without a Book: Meatless Meals (c) 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.

Photograph by Quentin Bacon.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.