Old Fashioned Minestrone

Name: Old Fashioned Minestrone
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, chopped; 3 carrots cut into 1/2-inch slices; 3 stalks celery cut into 1/2-inch slices; 2 Yukon Gold or all-purpose potatoes, peeled and cut into bite size chunks; 1 zucchini, cut into bite size pieces; 1-1/2 cups frozen peas; 1 cup frozen corn kernels; 28 ounce can Italian style tomatoes, chopped; 8 cups stock (vegetable or chicken) or water; 1 bay leaf; 2 tablespoons chopped fresh basil; 1/2 teaspoon dried oregano (or 2 teaspoons chopped fresh oregano); salt and freshly ground black pepper to taste; 1/2 can rinsed and drained canned white beans; 1/2 cup white rice or elbow macaroni; freshly grated Parmesan cheese

From: ronniefein.com

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Ronnie's Notes

This is a perfect day to make soup. It’s cold, dark and rainy where I live, the kind of day when you want to stay inside, wear your most comfortable clothes, read a book or watch a movie and know there’s a comforting something simmering on the cooktop.

I’m going to make Minestrone. The recipe is flexible. I always have fresh carrots, potatoes and celery, frozen peas and corn, canned tomatoes and beans, packages of macaroni and rice and some fresh herbs in the house, but if I don’t have the zucchini I’ll leave it out or substitute broccoli, cauliflower or cabbage. If you don’t have some of the veggies — peas or corn, for example — leave it out and use a different vegetable. The bay leaf isn’t critical. And although I don’t like dried basil, you can use it if that’s all you have (about 1/3 the amount of fresh).

Minestrone

Ingredients

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3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 carrots cut into 1/2-inch slices
3 stalks celery cut into 1/2-inch slices
2 Yukon Gold or all-purpose potatoes, peeled and cut into bite size chunks
1 zucchini, cut into bite size pieces
1-1/2 cups frozen peas
1 cup frozen corn kernels
28 ounce can Italian style tomatoes, chopped
8 cups stock (vegetable or chicken) or water
1 bay leaf
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
salt and freshly ground black pepper to taste
1/2 can rinsed and drained canned white beans
1/2 cup white rice or elbow macaroni
freshly grated Parmesan cheese

Instructions

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Heat the olive oil in a soup pot over medium heat. Add the onion and cook for . Add the garlic, carrots, celery, zucchini, peas and corn and cook for . Add the tomatoes, stock, bay leaf, basil, oregano and some salt and pepper. Bring to a boil, lower the heat, cover the pan partially and simmer for . Add the beans and rice or macaroni and cook for another or until the rice or pasta is tender. Serve sprinkled with freshly grated Parmesan cheese. Makes 8 servings

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