Classic Minestrone Soup#Soupswappers

This Classic Minestrone Soup is a hearty Italian Vegetable Soup made with tomato broth, pasta or rice.
Minestrone is traditionally made to use up leftover vegetables, so use any seasonal vegetables and greens you have on hand or whatever you have in your pantry.

This hearty , delicious minestrone is easy to make and worth the effort. This soup is great for lunch or dinner, it tastes even better the next day.

This classic minestrone soup recipe is healthy, easy to make and tastes awesome. It’s vegan, too, if you don’t top it with cheese.

Serves 3 -4
Ingredients
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
1 Carrots peeled and diced
1 Stalk Celery diced
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Dried rosemary
Salt to taste
Freshly Ground Black Pepper to taste
2 Large Tomatoes - peeled and chopped
1 Large Tomato - pureed and strained
1 Medium Potato - peeled and diced
¼ Cup Cabbage - thinly sliced
¼ Cup Dried Cannellini beans - soaked and boiled
4 French Beans - trimmed and cut into 1-inch bits
1 Clove Garlic - minced
Few Leaves Fresh Basil - optional
Grated Parmesan cheese as required for serving
2 Cup Vegetable Stock
1 Cup Water
1 Bay Leaf
1 Cup Orecchiette, elbow or small shell pasta
1 Teaspoon Lemon juice

Method

Heat the olive oil in a large pot over medium heat, add the chopped onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent.

Add the tomato puree and sauté for 2 minutes, add , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Add in the diced tomatoes, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
On medium-high flame bring this to a rolling boil, then cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce flame to medium low so as to maintain a gentle simmer.

Cook for 15 minutes, then remove the lid and add the pasta, beans and cabbage Continue simmering, uncovered, for 15 to 18 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and drizzle a teaspoon of olive oil. Taste and season if necessary with more salt and pepper until the flavors according to your taste.

Garnish bowls of soup with grated Parmesan, if you’d like

or for vegan without the cheese. 
Labels: Soup, Soup Swappers, Vegetarian, Italian, Minestrone Soup, Vegan, Parmesan Cheese, Healthy

For this month our Host is Camilla M. Mann , and our theme For March is "Let's put a little Spring in our minestrone".  

• Classic Minestrone Soup by Sneha's Recipe
• Green Vegetable Minestrone by A Day in the Life on the Farm
• Kale and Pasta Minestrone by Magical Ingredients
• Minestrone Napoletana by Karen's Kitchen Stories
• Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla
• Vibrant Spring Minestrone Soup by Making Miracles