I think soup is slowly becoming my signature dish. I love soup. It’s so versatile, flavourful, nutritious, and my favourite thing is that you can 99.5% of the time make soup with any vegetables you have lying around in your fridge or freezer (if you can’t tell already, I’m not one to waste veggies).
This one is a personal favourite of mine, and hands down the winner in my family (when Oscar enjoys it, you know you’re onto something). I’m going to keep this post short and sweet, because the soup really speaks for itself. But here is my recipe for a cozy minestrone soup.
- Olive oil.
- 1 onion, diced.
- 1/2 a celery, finely diced.
- 3 – 4 carrots, peeled and finely chopped.
- 1tbsp minced garlic (or 2 cloves).
- 3 – 4 cups vegetable stock (enough to cover all the ingredients).
- 1 can red kidney beans.
- 1 can white beans.
- 1 can diced tomatoes.
- Salt and pepper.
- Italian herbs (parsley, oregano, basil, thyme etc.)
- 1 cup small shell pasta.
- Heat olive oil over medium heat in a large soup pot.
- Sautee the onion first and then add the celery and garlic. Continue cooking for 5 minutes or until the onions begin to turn translucent.
- Add vegetable stock, drained tomatoes, beans, carrots and spices.
- Bring the soup of a boil, reduce heat, then allow to simmer for 20 minutes.
- Add the pasta and cook for an additional 20 minutes, or until desired consistency. (The pasta will soak up some of the liquid, so you may need to add more vegetable stock, or alternatively water)
- Serve with some crusty bread and fresh basil.