When we go on vacation, I always get inspired by dishes that we eat at restaurants. This year, it was the Minestrone soup that we ate at an Italian restaurant in the middle of the Smoky Mountains in Tennessee. The owner of the restaurant was from Verona, Italy and created a thriving restaurant slightly off the touristy area. You might say oh there is nothing special about Minestrone soup. Well, when the only places where you can eat are chain restaurants and you happen on this simple, delicious and filling soup, things might change…

Minestrone soup is basically a vegetable soup but there is a little more to it. Yes we always order it when we go to Olive Garden, but it really should have seasonal vegetables from your garden or the farmers market. You start with the trio of carrots, celery stalk and onions and add other seasonal vegetables and some delicate beans like Borlotti or Cannelloni beans. Of course, kitchen spices are also a crucial part of the recipe. I used oregano, fennel, thyme and added a little paprika. Usually some pasta is added at the end but potatoes are also used instead of pasta in some parts of Italy. Finally, add the beans with its liquid to make it a filling, satisfying soup. It actually taste better the next day.

Buon Appetito!

RECIPE

Ingredients

1 medium onion, diced

1 cup diced carrots

2 celery stalks, diced

vegetable oil

6 cup vegetable or chicken broth

seasonal diced vegetables (I used 1 cup of each: green beans, zucchini,spinach)

1 cup potatoes, diced

2 large tomatoes, chopped or 1 can 14 oz

3 clove garlic, minced

1 cup dried delicate flavored beans of you choice like cannelloni, borlotti or 15 oz canned beans

1 tsp of each: dried oregano, ground dried fennel seeds, dried thyme, paprika

2 bay leaves

salt and pepper to taste

1 oz pancetta or bacon, diced (optional)

cheese rind (optional)

parsley to garnish

Method

Soak the beans overnight and cook for 1 1/2 hr or until they are soft but don’t fall apart. Omit if using cans

Sauté the onions in some oil until translucent for about 10 minutes. Add the diced celery, pancetta if using and keep sautéing for 5 minutes.

Add the crushed garlic and Italian seasoning, cook for 1 minute. Add the chopped tomatoes. Cook for a 10 minutes or until the tomatoes fall apart.

Add the vegetables, bay leaves and the stock. Bring to a boil and slowly cook for a 1.5 hour on low heat.

Add cooked beans with the liquid. Bring to a boil and cook for 30 more minutes.

Use salt and pepper to taste.

Serve warm with parsley and cheese if you wish!

Enjoy!

Recipe, text and photos by twincitiesherbs.