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:
- 2 tbsps extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 170 g green beans, trimmed and cut into 2-cm pieces
- 1 tsp dried oregano
- 1 tsp fresh basil, chopped, plus 2 tbsps for decoration
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 6 cups chicken broth
- 1 can kidney beans, drained and rinsed
- 1 cup elbow pasta, raw
- ⅓ cup parmesan cheese, finely grated
- Salt, to taste
- Black pepper, to taste
Heat olive oil in a large pot over medium-high heat.
Add onion and cook until translucent, about 4 mins.
Add garlic and cook 30 secs. Add celery and carrot and cook until they begin to soften, about 5 mins.
Stir in green beans, dried oregano and basil, ¾ teaspoon salt, and pepper to taste; cook 3 more mins.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to boil.
Reduce heat to medium low. Cover pot and simmer for 10 mins.
Stir in kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 mins.
Season with salt. Ladle into bowls and top with the parmesan and chopped basil.