Minestrone is a simple and crowd-pleasing meal that could stretch for a few days for a family. Use up all the random bits and pieces of vegetables in the fridge and make a delicious and wholesome stew with dried pasta cooked right in it. Finish the soup with a sprinkle of grated Parmesan for extra flavor and richness.
For the latest New Lifestyle Cooking Series:
Minestrone with Parmesan
Serves: 6 to 8 portions
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
1 cup EVOO
2 cups quartered button mushroom
2 cups diced celery, large dice
2 cups diced carrots, large dice
2 cups diced onions, large dice
1 teaspoon salt
Half head of savoy cabbage, large dice
2 tablespoons ground fennel seeds
2 tablespoon dried oregano
1 tablespoon dried chilies
2 cups dice potatoes, large dice
2 tablespoons tomato paste
1 can/28 oz. whole peeled tomatoes
4 cups water
2 cups diced zucchini, large dice
5 oz. Dried Pasta (spaghetti, linguine, rigatoni)
Salt, season to taste
- Heat up EVOO in a soup pot on medium-high heat. Cook the mushroom first until fragrant and colored. Add celery, carrots, and onions, and season with salt. Cook the veggies until a bit shriveled and colored.
- Add cabbage and cook until wilted. Add ground fennel seeds, dried oregano, and dried chilies and toast until fragrant.
- Add tomato paste and stir into the vegetables. Add canned tomatoes and water. Bring the pot to a boil and turn down to simmer. Simmer until the vegetables are almost tender, add in dry pasta and zucchini, and cook for 8 to 10 more minutes until pasta is done.
- Serve the soup hot and grate Parmesan on top. Bon Appétit!