Last week, I stopped by The Menu Mama blog and saw that she had recently made Pasta e Fagioli.  As soon as I saw pictures of her vegetable and pasta filled soup, I developed a craving. So, I went on a hunt for the perfect Pasta e Fagioli.  Within minutes I learned that most Pasta e Fagioli recipes have meat in them. Drat! On to Plan B – Minestrone! This recipe was delicious and easily customizable.  I used Cannellini Beans instead of Kidney Beans. Mushrooms instead of green beans. Fresh Parsley instead of fresh Oregano & Basil. You get the point.

Here is my version of Minestrone.

HOMEMADE MINESTRONE

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Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cups chopped celery
• 3 carrots, sliced
• 3-4 cups chicken broth (or vegetable broth)
• 1-2 cups water
• 3-4 cups tomato sauce
• 1/2-1 cup red wine (optional)
• 1 cup canned Cannellini (or kidney beans), drained
• 1 (15 ounce) can green beans (or 1 cup sliced Baby Bella Mushrooms)
• 2 cups baby spinach, rinsed
• 2 zucchinis, quartered and sliced
• 1 tablespoon dried oregano
• 1 tablespoons dried basil
• 1-2 tablespoons fresh parsley
• salt and pepper to taste
• 1 cup uncooked small seashell pasta
• 3-4 tablespoons grated Parmesan cheese

Directions

1. In a large stock pot, over medium-low heat, heat olive oil and saute onion for 3-4 minutes.  Add garlic and saute for 2 minutes.  Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth (or vegetable broth), water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add green beans (or mushroom), zucchini, parsley, oregano, basil, salt and pepper. Simmer for 15-20 minutes.  Add spinach leaves, and Cannellini (or kidney) beans and simmer for an additional 15-20 minutes.
3. Fill a medium saucepan with water and bring to a boil. Add 1 cup of uncooked seashell pasta and cook until tender. Drain water.
4. Add pasta noodles to your soup.  Season soup with 2-3 tablespoons of grated Parmesan cheese.  (Reserve 1-2 tablespoons for topping bowls)
5. Once pasta is cooked and soup is heated through ladle soup into bowls. Sprinkle Parmesan cheese on top.

Makes 6 Servings.

P.S.  If you have a ton of Minestrone left over, you may freeze it in your freezer for 6-12 months.

P.S.S.  If the pasta noodles soak up a lot of the soup broth, just add more chicken/vegetable broth, water or red wine.

–Camberley–