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, and thyme. Usually some pasta is added at the end but potatoes are also used instead of pasta in some parts of Italy. Or you can use both. Finally, add the beans to make it a filling, satisfying soup. Also, it actually taste better the next day.

I love making this soup. It is like a meditation in motion. First I sauté the onions. Then I chop up the celery and add it to the onions. I continue sautéing. Meanwhile, I prepare the carrots and add them to the pot. When I can smell the heavenly aroma of this trio, I add the garlic, and the seasoning to be activated. Feeling the rhythm, I add the tomatoes and wait until they become saucy. Then I prepare the rest of the vegetables and add the cooked beans and the potatoes to the pot. I cover the soup with some stock and cook it slowly for 1 hour. At the end comes the spinach and the pasta. I continue cooking so the pasta is al dente. Now it is ready to be served! I garnish it with cheese and parsley!

Buon Appetito!

RECIPE

Ingredients

• 1 medium onion, diced
• 1 cup diced carrots
• 2 celery stalks, diced
• extra virgin olive oil
• 6 cups water, vegetable or chicken broth (enough to cover the soup)
• seasonal diced vegetables (I used 1 cup of each: green beans, zucchini, spinach)
• 1 cup potatoes, diced
• 1 large fresh tomato, chopped or 1 can 14 oz
• 3 cloves 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
• 2 bay leaves
• salt and pepper to taste
• 1 oz pancetta or bacon, diced (optional)
• harder cheese (Parmesan)
• parsley to garnish
• handful dry pasta (elbow or orecchiette)

Method

Soak the beans overnight but at least for 3 hours. Discard the liquid. Add fresh water 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 5 minutes. Add the diced celery, pancetta if using and keep sautéing for 5 minutes.

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

Add the vegetables (green beans, potatoes and zucchini), cooked beans, bay leaves and the stock. Bring to a boil and slowly cook with the lid on for a 1 hour on low heat.

Add the spinach and the pasta. Cook it according to the pasta’s instructions.

Add salt and pepper to taste.

Serve warm with parsley and cheese if you wish!

Enjoy!

Text and photos by twincitiesherbs.