It has been such a mild winter I haven't made nearly as much soup as I normally do. The other day I was thinking I miss a hearty bowl of soup, so I pulled out my soup pot and got to work.
I chose to make an Italian Minestrone, something I haven't made before.
It is a thick hearty stew like soup made with vegetables, pasta and beans. It is as common on tables in Italy as pasta.
You can add ground beef or sliced sausages if you like. I just used a bit of Italian salami for flavor. The cheese rind is what is leftover when you get down to the end of the Parmesan cheese. It gives soups extra flavor as it melts during cooking.
This makes a great weekday supper, all you need is a slice of bread and your meal is complete.
Italian Minestrone Soup
- 1 onion diced
- 2 celery ribs diced
- 3 carrots sliced
- 2 tbsp minced garlic
- 1/2 cup of diced Italian salami such as Sopressata
- 1 tbsp each of basil and oregano
- 1 can of white kidney beans drained
- 1 can of chick peas drained
- 1 can of tomatoes
- 1 cup of small pasta of choice ( I used bows)
- 1 Parmesan cheese rind
- 1 900 ml carton of chicken broth
- grated Parmesan for garnish
In the soup pot add the olive oil and heat over medium heat.
Add the onion, garlic and celery. Cook until softened.
Add the meat, oregano and basil. Combine and cook for about 3 minutes.
Add the beans, tomatoes, pasta, cheese rind and broth.
Bring to a low boil, reduce heat and simmer for about and hour to an hour and a half.
Season to taste.
Ladle into bowls and garnish with Parmesan cheese and serve.
Wine Suggestion: Traminer