Meatless Friday: Minestrone Soup

Soup season is upon us, and there's nothing that soothes better during cold months than soup. Barbara Stein serves up a simple, frugal minestrone recipe that you can tailor to your family's taste.

Soup season is upon us, and there's nothing that soothes better during cold months than soup. Minestrone soup is an Italian style vegetable soup with beans and small pasta, so it's very hearty, and though I have listed the ingredients I use, it very tailorable for your family's tastes. Serve with some soft dinner rolls, or a crusty loaf of bread, and a simple green salad if desired.

 

Minestrone Soup

8 servings

2 zucchini, washed and cut into bite-size cubes
2 yellow (summer) squash, washed and cut into bit-size cubes
4 T. olive oil, divided
2 carrots, peeled and chopped
1 med. onion, chopped
3 celery stalks, chopped
8-10 cups vegetable broth
(2) 15-oz cans white beans (cannellini is what I use)
2 cups frozen cut green beans (I use a standard size bag)
1 (or 2 -- to taste) 14.5-oz. can diced tomatoes
1 to 2 cups miniature pasta, like tiny shells or ditalini, cooked to al dente and drained
1 T. dried parsley
salt and pepper, to taste
Parmesan cheese for serving

Mix zucchini and yellow squash with 2 T. olive oil. Spread out onto two baking sheets and roast at 500 degrees F. for 10 to 15 minutes, stirring once. Meanwhile, in a large soup pot, add remaining olive oil over medium heat and add carrots, celery and onion. Cook for about 5 minutes or until onion is softened, Add the broth and salt and pepper to taste and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add cannellini beans, green beans, and tomatoes with the juices. Simmer on low for 5 minutes. Add roasted vegetables, cooked pasta, and parsley. Simmer for 5-10 minutes longer, until all vegetables are soft and then taste and adjust seasoning if needed.