We’ve been on a soup kick here, can you tell? Minestrone is a classic Italian dish that combines vegetables, beans, and pasta for a filling and hearty peasant’s soup. This is one of those dishes that is a way to use up a lot of your leftovers and stretch it out with the pasta and beans. In all fairness, I forgot to take a lot of process pictures in this one, but I don’t think you’ll miss anything important. I thought this would be a good post since, despite being spring in the South, we have a few “lower” temps coming in next week. That farmer’s market produce won’t eat itself. This recipe should get you at least four servings.
- 16oz White Beans( You know the drill – low sodium canned or cooked yourself ahead of time)
- 4oz by weight of pasta (I used ditalini here, but any small, spoon sized pasta will work)
- 4 Cups Vegetable broth
- 1-2 Tomatoes, chopped
- 1-2 Squashes, chopped
- 1-2 Zucchini, chopped
- 2TBSP Tomato Paste or conserva
- 2-3 cloves garlic
- 1 Anchovy fillet (omit for a vegan alternative)
- In a large soup pot, heat 1-2 tablespoons of olive oil over medium heat.
- Add the garlic cloves and anchovy. Stir to break the anchovy apart and dissolve into the oil, approximately 3-4 minutes.
- Remove the garlic cloves, up the heat to medium-high, and add the tomatoes and a pinch of salt.
- Cook the tomatoes to reduce their water content and concentrate their flavor, approximately 5 minutes
- Add the squash and zucchini and stir to combine
- Add the stock, beans, and pasta – bring to a boil.
7. Add the tomato paste, stir to combine, and reduce heat to medium-low or simmer
- Simmer for 20-30 minutes until the pasta is cooked through and the flavors all marry together.
You know whats great about minestrone? It is even better the next day. The pasta keeps absorbing the broth and while thicker, the flavors are more developed. Garnish with some cheese and olive oil to complete this hearty and filling soup.