- I used to love Minestrone soup - especially the Olive Garden version with the little shell pasta. I remember how tasty it was, and was craving it recently, so I decided to try to make my own version of Minestrone soup!
After looking at a few recipes online, I decided I didn't like ANY of them completely and I just did my own thing! I think it turned out quite well, but I may do a few things just a little differently next time.
- (NOTE - Garlic was forgotten in photograph above...)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannelloni beans, drained, rinsed
- 1/2 cup garbanzo beans, drained, rinsed
- 28 ounce chicken or vegetable broth
- 2 tablespoons chopped fresh Italian Parsley leaves
- 1 tablespoon chopped fresh Basil leaves
- Salt and pepper
Since I forgot to take the step by step pictures I usually take and include, I've included a more detailed description of the cooking process below. It's quite simple - I promise. Make it and enjoy!
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes. Add potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the tomatoes break down, about 10 minutes. Meanwhile, blend 3/4 cup of the cannelloni beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture and remaining broth to the vegetable mixture.
Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans, basil and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard rosemary sprig (the leaves will have fallen off of the stem.)