Rainy Day Minestrone Soup

Minestrone originated from humble Italian origins, and was a main course in poorer Italian households. In fact, Minestrone has been a part of the Italian diet since the 1600’s, and possibly even earlier. In the 1700’s tomatoes and potatoes were added from the Americas. This soup ranges in texture from thick and dense to a broth soup with lightly cooked vegetables. Enjoy our version of Minestrone Soup on a wet rainy day, and savor the history and flavor of this popular soup.

Minestrone Soup

1 tbsp. olive oil

2 small-med. onions, finely chopped

2 garlic cloves, finely chopped

14 oz. can chopped tomatoes

1 tbsp. Italian seasoning

1 carrot, finely diced

1 ½ small potatoes, finely diced

9 oz. peeled pumpkin or winter squash, finely diced

4 cups vegetable or chicken broth

14 oz. can cannellini beans, drained and rinsed

4 oz. leafy cabbage or other greens

3 oz. pasta (such as macaroni or shells)

3 cups water

Salt and pepper to taste

Parmesan cheese for garnish

Heat olive oil in a saucepan on medium heat. Add onion and garlic and cook for a few minutes until softened. Add tomatoes, carrot, potato, pumpkin, water and stock. Bring to boil and stir occasionally. Add the beans and cabbage and reduce heat to dimmer. Cook on low heat for about 45 minutes until vegetables are tender. In a separate pan, bring salted water to a boil and add pasta. Cook until tender and add to the soup. Add salt and pepper to taste and garnish with parmesan cheese and chives. Serves about 6.

Recipe by Karen