Timeless Minestrone Soup
Source of Recipe
From "In the Kitchen with David" by David Venable
Recipe Introduction
"On a cold, wintry day when I first moved to Philadelphia, I was out running some errands and decided to stop at an Italian restaurant for lunch. After scanning the menu for something that would instantly warm me up, I ordered the minestrone soup. I wasn't prepared for how rich, hearty, and loaded with vegetables it was. I can still remember how the waiter spooned on some grated Parmesan with a flourish. The soup was so good that I sopped up the last drops with slices of fresh, crusty Italian bread."
List of Ingredients
◦ 2 cups dried kidney beans, picked over and soaked overnight
◦ 2 tablespoons extra virgin olive oil
◦ 1 small onion, chopped
◦ 3 cloves garlic, minced
◦ 1 carrot, diced
◦ 1 celery stalk, diced
◦ 1 medium zucchini, diced
◦ 1 small yellow squash, diced
◦ 1 cup 1-inch green bean pieces
◦ 2 (14.5-ounce) cans diced tomatoes
◦ 3 tablespoons tomato paste
◦ 5 cups vegetable broth
◦ 1 teaspoon dried basil
◦ � teaspoon dried oregano
◦ 2 cups cooked elbow macaroni
◦ 2 teaspoons kosher salt
◦ 1 teaspoon freshly ground black pepper
◦ � teaspoon cayenne
◦ Freshly grated Parmigiano-Reggiano
Recipe
Put the kidney beans in a large stockpot or Dutch oven and add enough water to cover them by 2 inches. Bring to a boil, partially cover the pot, and reduce to a simmer. Cook until the beans are tender, about 1 hour. Drain the beans and set aside.
Heat the olive oil in the same pot. Add the onion, garlic, carrot, and celery and cook until the vegetables are lightly browned, about 5 minutes. Add the zucchini, yellow squash, green beans, tomatoes, and tomato paste. Stir in the vegetable broth and 2 cups water.
Add the kidney beans, basil, and oregano to the pot. Bring to a simmer and cook until the vegetables are tender, about 35 minutes. Add the cooked macaroni and heat through, about 5 minutes. Taste and season the soup with the salt, black pepper, and cayenne. Serve hot or warm and pass the Parmigiano-Reggiano.
Makes 8 to 10 servings
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