One of the reasons I love making this soup is that I can put all the veggies I like and control the hotness of it. Most of the Minestrone soup you can order in a restaurant is usually lacking flavors, they are salty and that’s pretty much it. I highly recommend you add chili flakes in even just a sprinkle if you don’t like hot food, the little kick it will add makes all the difference.I would not recommend freezing this soup as it contains pasta and once froze the texture will not be great.
You need
- 28oz can diced tomato
- 1 diced onion or 2 shallot
- 2 celery stack minced
- 1/2tsp thyme
- 1/2tsp oregano
- 2500ml vegetable broth
- 500ml water
- red pepper flakes ( add to taste)
- 1 cups baby spinach or kale
- 3 garlic cloves minced
- 2cups 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.