A Kid Planet original recipe
Minestrone Soup is one of the healthiest and most delicious soups on planet earth and is a favorite here on Kid Planet. This soup is loaded with fresh veggies and the herbs add flavor you just won’t find in more common swill.
Lucas, Jadon and Lila learning to cook
My Minestrone Soup recipe also provides you with a lot of flexibility. Adjust the recipe based on the ingredients you have on hand and your tastes. The recipe I have created should give you a great start.
Here are the ingredients for the Ultimate Minestrone Soup:
Oil: 4-5 Tbsp of Extra Virgin Olive Oil
Stock: You’ll need to adjust the quantity based on the amount of veggies you use:
* 8+ cups of really good vegetable broth: Your stock is the most important ingredient. Seek out the best.
* 2 Tbsp vegetable puree’
Veggies: Cut into bite-sized pieces: I like larger pieces to give the soup a hearty consistency.
* 3-4 cloves of garlic-chopped
* 1 Large Onion- chopped
* 2 Zucchinis
* 3-4 Carrots
* 2-3 Celery Stalks
Pasta and Beans and Tomatoes
* One cup of uncooked short cut pasta or Pastina (Whatever pasta you like)
* 14 oz can of drained Cannellini Beans
* 14 oz can of drained Red Beans
* 14 oz can of chopped tomatoes- don’t drain (you can also use fresh tomatoes)
Herbs and Spices: I use a lot of fresh herbs if I can get my hands on them. Parsley is the most important one to have fresh.
* Chopped fresh Italian Flat Leaf Parsley (Curly parley works too)
* Chopped fresh Oregano: Dried if you don’t have fresh : (
* Chopped fresh Basil (Optional)
At minimum I’d use about 3-2-1 Tbsp respectively. But you’ll need to be the judge.
* Salt and Pepper to taste: I season the veggies when cooking and add salt only as needed
* Red Pepper flakes (optional if you want to kick it up)
Other Stuff:
* Cooked Pancetta or Bacon if you need a little meat (optional)
* Shaved or Grated Parmesan Cheese (mandatory)
* Fresh Crusty Italian or Garlic Bread (mandatory)
Let’s go!
1: Do all your prep work. Slicin’ and Choppin’ (not dicin’)
2: Heat Oil in a large dutch oven big enough to hold everything! Don’t let the oil smoke or you’ll kill the flavor.
Lower the heat…
3: Add the garlic and sauté for 2 minutes
4: Add all of the veggies and sauté for about 5 minutes
5: Stir in the Pasta
6: Add the Stock and the Veggie puree
7: Add the fresh herbs and seasoning
8: Add beans and tomatoes
9: Bring to boil and then simmer on low, half covered for about 20-25 minutes, stirring occasionally
10: Add stock as needed. (I added two cups of water mixed with some veggie puree’ last time I made it, which was today)
11: Midway through, taste and adjust seasoning.
12: When the pasta is done.. serve it up. Don’t overcook. I like the veggies a bit crunchy.
Serve hot in bowls. Top with shaved cheese at the table.
Don’t forget to serve with the best bread you can find.
Oh baby!!
This recipe is a meal in itself, but often I’ll serve it with a salad on the side and something decadent for dessert.
