Peek into my refrigerator anytime throughout the winter, and you will find the basics: milk, yogurt, eggs and such. But to get to them, chances are you will have to move a big pot of minestrone out of the way. I make it practically every week. It’s to the point where I feel a little out of sorts if I don’t have some around.
The Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, has become a staple in my home, for good reason. First and foremost, everyone in my family (immediate and extended) loves and requests it. It also fills a constant need for convenient, filling, flavorful food that is packed with nutrition. I typically make a double batch, so I have dinner at the ready on hectic weeknights. A cup of it makes for an energizing afternoon snack for my tween-age daughter to heat up when she comes home from school.
I start with the accompanying recipe but add on based on whatever I happen to have on hand. The pot practically begs me to toss in that extra cup of broccoli or chopped fennel uneaten from the previous night’s dinner. When I have fresh herbs that need to be used up, they go in, too, as does leftover cooked pasta.
I also relish the opportunity to toss in a rind of Parmigiano-Reggiano cheese, which infuses the broth with another layer of flavor. I suppose that’s another reason I am compelled to make this soup all the time: It’s where my leftovers luxuriate.
Family favorite minestrone
2tablespoons olive oil
1large onion, diced
2ribs celery, diced (1/2 cup)
1large carrot, scrubbed well, then diced
1medium red bell pepper, seeded and diced
1medium zucchini (about 8 ounces), diced
4cloves garlic, minced
1teaspoon dried oregano
1teaspoon dried basil
1teaspoon kosher salt
1/2teaspoon freshly ground black pepper
28ounces canned, no-salt-added crushed tomatoes
48ounces (6 cups) no-salt-added vegetable broth or chicken broth
15ounces canned, no-salt-added small red beans, drained and rinsed
1/2cup dried, whole-grain elbow pasta
1/3cup freshly grated Parmigiano-Reggiano cheese, for garnish
6servings (makes 11 1/2 to 12 cups)
Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.
Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.
Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.
Divide among individual bowls; garnish each portion with the cheese.
Make ahead: The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
— Ellie Krieger, Special to The Washington Post
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