November 9, 2019
There's nothing quite as easy or flexible to cook as soup, and guess what? There's no set recipe for minestrone. In this recipe however, we teach you how to boil up the perfect minestrone with the vegetables you left sitting in your pantry — and with much more flavour than you remember leftovers can offer!
Watch the video guide below:
1Heat olive oil in a large pot over medium-high heat.
2Add onion and cook until translucent, about 4 mins.
3Add garlic and cook 30 secs. Add celery and carrot and cook until they begin to soften, about 5 mins.
4Stir in green beans, dried oregano and basil, ¾ teaspoon salt, and pepper to taste; cook 3 more mins.
5Add the diced and crushed tomatoes and the chicken broth to the pot and bring to boil.
6Reduce heat to medium low. Cover pot and simmer for 10 mins.
7Stir in kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 mins.
8Season with salt. Ladle into bowls and top with the parmesan and chopped basil.