Fall Soup Series #2
Flexible, hearty, rustic minestrone soup
Full disclosure, I got this recipe from a friend. 😉
Minestrone is a Italian soup, so who better to get the recipe from than a real Italian Nonna! Many immigrants coming to Canada in the 50’s brought with them their traditional dishes. For families brand new to the country it provided comfort, nostalgia, and most often times the rustic nature of the meal was easier on the pocketbook! The reason this soup will be the best minestrone you will ever have is because everything is made from scratch. Homemade stock and tomato sauce really elevate it from a simple soup to a headliner meal. Â
Minestrone is very flexible soup, and you can use whatever vegetables and beans you have on hand, but in this months recipe, we are giving it to you just the way Nonna did it. (Notes for an easier version will be listed below the recipe).
Rustic Minestrone Soup
Ingredients
- 1 onion (chopped)
- 4 large carrots (cut into 1 in rounds
- 4 celery stalks (cut crosswise, bite sized pieces)
- 3 Potatoes (Yellow or Russet)Â
- 1 cup cooked kidney beans
- Greens ( swiss chard/spinach)
- 4 cups homemade stock
- 2 cups homemade tomato sauceÂ
Directions
- Step 1
Heat the oil in a large pot over medium heat. Add chopped onions, cook until softened.
- Step 2
Add chopped potatoes, mix. Sprinkle with a little salt. When potatoes start to stick, add a little chicken stock and mix. This little addition of stock not only allows the potatoes to lightly fry, but also infuses the potatoes with flavour. Repeat this stock additions as needed for 10 minutes.Â
- Step 3
Add celery and carrots. Mix well and cook for another 10 minutes. (As above, add a bit of stock if pot gets sticky)
- Step 4
Add cooked beans, stock and tomato sauce. Stir well, cook for 1 hour.
- Step 5
Test for salt, add more if necessary. Add greens to finish, mix well, cook for a couple minutes.Â
Serve with a little fresh grated parmesan cheese and fresh bread. buon appetito
Serves approximately 8 bowls.
Notes: This recipe calls for both homemade stock and sauce. This can be done ahead of time and taken from the freezer on soup making day.
If you don’t want to make these two ingredients from scratch, feel free to use purchased stock and sauce. If you love pinto beans, use them instead! Make this soup your own and one you pass on in your family. 😊
Did you miss our first soup?
Check out our first soup in the new series!
Adzuki Butternut Squash Soup
A bit of a spicy kick pairs perfectly with a subtle sweetness. Butternut squash gets a heavy assists from delightful adzuki beans spiced with the amazing combination of cinnamon and smoky chipotle.
