One of the reasons I love making this soup is that I can put in all the veggies I like and control how hot it is. Most of the minestrone soup you can order in a restaurant is usually lacking in flavor — it’s just salty, and that’s pretty much it. I highly recommend adding chili flakes, even just a sprinkle, if you don’t like hot food; the little kick it adds makes all the difference.
I would not recommend freezing this soup, as it contains pasta, and once frozen, the texture won’t be great.
(Experiment 103) Minestrone
Ingredients
- 28 oz can diced tomato
- 1 diced onion or 2 shallot
- 2 celery stack minced
- 1/2 tsp thyme
- 1/2 tsp oregano
- 2500 ml vegetable broth
- 500 ml water
- red pepper flakes add to taste
- 1 cups baby spinach or kale
- 3 garlic cloves minced
- 2 cups of mixed vegetables cabbage, zucchini, green bean, carrots, etc
- 1 cup pasta use Ditalini for a classic look
- optional grated Parmesan
Instructions
- In a pot, soften the onion in some oil over medium heat. After 2 minutes add the garlic and celery, stir and cook for another minute. Pour the water, broth, tomatoes, dry spices + chili flakes, and your mixed vegetables in, stir and bring to a gentle simmer for 12-13 minutes. If you are adding softer veggies like zucchini that cook really fast I recommend adding them with the baby spinach about 5 minutes in so they don’t get all mushy.
- After 15 minutes, do a taste test and adjust salt/pepper, mine needed a good tbsp of salt. Add the pasta, stir and cook for 15 minutes.
