Is there a more perfect soup than Minestrone? With a rich, tomato base this soup can take on any flavours you have in the house, which makes it perfect for eating your veggies and using up odds & ends, and it still comes out delicious! We recommend pairing yours with a loaf of Marco Bread.

Versatile Minestrone (serves 4 and usually makes leftovers)

From the pantry
2 tbsp Cooking oil (olive or try Three Farmers camelina)
1 white onion, diced
2 – 4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt & pepper
1 895 ml can of diced tomatoes
1 can of kidney beans, rinsed and drained
1 cup small pasta, rice or lentils

You might like to add to your order
6 cups chicken or beef broth

Grab from the fridge
2 celery stalks, sliced
1 large carrot, diced
1 cup of green beans, peas or your favourite veggie

Optional toppings
Chopped fresh basil
Grated parmesan or mozzarella cheese

Heat oil on medium-high heat in a large soup pot. Add onions and celery and cook until onions are translucent. Add diced carrot and garlic, stir until they begin to soften, then stir in the spices. Cook for a few more minutes. (If you don’t like celery, you can omit it from the mix.)

Add canned tomatoes, beans, and broth and bring to a boil, then simmer on the stove for 10 – 15 minutes. Finish with adding the pasta and any other fresh or frozen veggies you have on hand. Allow pasta to cook in the broth until tender. Adjust salt & pepper to taste, serve, and enjoy! (If using dried lentils, you can add them right to the soup and let them cook in it, but you’ll want to make sure they’ve simmered for about 1 hour before you eat.) Top your bowl of soup with cheese or fresh basil, slice Marco bread, serve and enjoy!

Once you have your soup base, it’s ready to hold all sorts of flavours. Beef it up by using beef broth and add ground beef browned with diced onion; kick up the tomato taste by adding a can of tomato paste or sauce, or change up your pasta shape or swap it for lentils or rice. Don’t care for kidney beans? Change them out for black, white or lima beans. Get creative!

To make your slow cooker do the work, sauté your onions, carrots and celery with the spices as directed, then plop them into the slow cooker pot. Add the other ingredients, and set it on low for 6 hours or high for 2 hours. Throw in the pasta when you get home and serve when pasta is tender.

Bon appetit!

The Local & Fresh Team

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