Minestrone - Soup - Fall 2024, Episode 1

Soup is perfect for a fall night to warm the belly. This vegetarian version of Minestrone is hearty and flavorful. Corn isn’t necessarily a traditional vegetable, but I love the pop of sweetness and the color it brings to the soup.
Minestrone Soup
Serves 10-12
2 Tbsp. Olive oil
1 medium onion, diced ¼”
2 each carrots, diced ¼”
2 ribs celery, diced ¼”
3 Tbsp. garlic, minced
3 28 oz. cans tomatoes, crushed
2 Tbsp. oregano, dry
4 each bay leaves
1 cup green beans fresh or frozen, not canned, cut into 1” length
2 tsp. salt
2 tsp. pepper, black ground
1 cup corn
1 14 oz can beans (red or white), drained
2 cups short pasta, cooked
½ cup basil, fresh chopped
1. In a stock pot, heat olive oil over medium-high heat. Add onion, carrots, and celery and sauté for 5-6 minutes until onions start to become translucent. Add garlic and sauté for another 2 minutes.
2. Add tomatoes and 1½ cans of water to the pot. Tip: rinse each can to get all the tomato product out 😊. Add bay leaves, oregano, green beans, salt, and pepper and simmer for 15-20 minutes.
3. Add corn, canned beans and pasta and allow to warm through.
4. Finish with chopped basil and it’s time to eat!
Tools needed:
Measuring spoons and cups
Mixing bowl
Cutting board
Chef knife
Stock pot
Spoon for stirring

[@jdp307]

Gonna try this in my crockpot. Looks FABulous!

[@hazararecipes]

Soup recipes looking good😊😊😊

[@nanuklodge]

Thank you 😊