a tasty soup for chilly fall days. this soup is very forgiving, making it easy to improvise and include whatever beans, grains or veggies you wish to use or have on hand.
MINESTRONE
1/4 cup olive oil
1 onion, diced
1 carrot, diced
3-4 celery stalks, diced
1/2 cup chopped prosciutto or ham (optional)
6 cloves garlic, diced
2 cups potatoes, chopped into cubes
salt and pepper
6 cups chicken stalk
2 cans diced tomatoes, including juices
2 cups zucchini, chopped into cubes
1/2 cup green beans
1/2 cup kidney beans
1/2 cup cannellini beans
1/2 cup parsley, chopped
Parmesan rind
1/2 cup pasta, such as ditalini or barley (optional)*
Heat the olive oil on medium heat and saute onions, carrots and celery until tender. Add in the prosciutto (or ham) and garlic and cook until garlic is fragrant and thoroughly cooked. Add the potatoes and season with salt and pepper. Add the stock, tomatoes and Parmesan rind. Lower the heat to a simmer and cook about 30 minutes. Add the zucchini and different beans, along with the parsley. Add in the pasta and cover, cooking at a simmer until ready to serve. Serve with parsley and grated parmesan.
*Note pasta will continue to expand even during refrigeration. If you intend to eat over multiple days, add cooked pasta at serving time and store pasta separately for future servings.
