Soup's On, Part VIII: Yummy Minestrone

Actually, I don't officially call my minestrone soup "Yummy Minestrone," but it is yummy.  A very hearty Italian-style vegetable soup, minestrone is quite easy to make. 

Minestrone soup has many variations, because in Italy it is the soup that has a little bit of whatever you have in the house or leftover.  I don't make it exactly the same every time, often varying the veggies, but there are a few ingredients that I think are almost essential.  If I make this type of soup without the pasta and beans, I call it Italian Vegetable Soup instead of minestrone, because it just doesn't feel like minestrone to me.  The other ingredient I think of as essential is zucchini. 

Here's my recipe for this classic soup.  I make smallish batches, but you can see the recipe is easily doubled to make a larger batch.

Lairdriin's Minestrone
vegetable oil
a pinch crushed red pepper
1/4 c chopped sweet onion
1 medium carrot, peeled and sliced
1/2 stalk celery, sliced
1 small zucchini squash, sliced or chopped
1/2 c kidney beans
1/2 c garbanzo beans
1 c pasta, cooked until just under al dente
4 c good veggie stock
4 c water
2 Tbsp tomato paste
1/8 tsp each: black pepper, dried oregano
a pinch each: dried marjoram, granulated garlic
salt to taste
parmesan cheese for garnish

In a soup pot, heat a little vegetable oil.  Add crushed red pepper, onions, carrots, and celery, and cook for a few minutes.  Add zucchini and cook until veggies are just cooked through.  Add remaining ingredients (except parmesan).  Be sure to fully incorporate the tomato paste. 

Heat soup to simmer and add salt to taste.  Simmer a few minutes.  Serve soup hot with a generous sprinkle of grated parmesan on top. 

Crusty bread for dipping is great with this soup.  Happy eating!