Quick Minestrone Soup ~ Quintessential Italian soup made quickly for an easy meal.Who doesn’t love a hearty bowl of soup?

Who doesn’t love a hearty bowl of Italian soup?

Our weather in Utah has been a tad bit cold this winter, which I’ve been told is what winter is all about. But it’s been that type of cold that just sets into your bones and you shiver constantly from November until probably May. Because of this shiver, soups have been my go-to meals this season. It was time to finally share with you my version of Minestrone soup, because yes, everyone has their own version. Do a quick Google search and you’ll find millions, even my Italian cookbooks have several versions. But the real reason is my sister Ashley has been on me for two years to make her a version she can make and eat all week for lunch. Here you go Ash. Love you.

I used chicken broth because I am not a vegetarian/vegan, but use vegetable broth to keep it so. Omit the noodles and it’s gluten free (or use GF noodles). Most recipes call for spinach, but I prefer kale because it is studier and will remain crisp after cooking and reheating. But if you prefer spinach, use it. Or chard. Or any greens that make you happy.

Quick Minestrone Soup

Author: Michelle De La Cerda

Ingredients

1 rib celery; chopped
1 small/1/2 medium onion; chopped
1 large/2 medium carrots; chopped
2 cloves garlic
2 tbsp extra virgin olive oil
6 oz can basil , garlic, oregano tomato paste
32 oz broth (use vegetable to keep it vegan/vegetarian)
32 oz water
3/4-1 cup red wine (pinot noir, zinfandel, cabernet sauvignon or similar)
1/4 tsp dried oregano
1/2 tsp dried basil
1 small bunch kale; torn into bit size pieces
1/2 lb dried pasta
Salt/Pepper; to taste
1-15 oz can dark red kidney beans; drained/rinsed
1-15 oz can white beans; drained/rinsed
Parmesan cheese to garnish (optional)

Instructions

Heat olive oil over medium high heat in a large pot.
Add the celery, onions, carrots, and garlic and sauté for 3-5 minutes or until they begin to soften.
Stir in the tomato paste to the veggies.
Add the broth, water, and wine.
Add the herbs and kale; mix well, bring to a simmer.
Incorporate the pasta, mix well and bring to a boil.
Season according to taste with salt and pepper.
Once the pasta is near done, add the beans and finish cooking; about 2 minutes)
Serve immediately
Garnish with parmesan cheese.

Recipe Notes

If you are making this for multiple meals, cook the pasta separately and add it to the individual portions.
Toss the freshly cooked and drained pasta with olive oil to prevent it from sticking together.
When reheating, heat the soup and rinse the pasta in hot water under the sink, then stir it into the soup--or you can add it to the soup and microwave it together.