Minestrone Soup (Take Two)

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Delicious Minestrone

I first posted this over 12 years ago! It’s still a favorite, especially during these cooler months. Enjoy!

Minestrone Soup

Serves 8

Ingredients

• ½ medium yellow onion, peeled and diced ½ inch
• 3 Tbsp olive oil
• 1 small yellow zucchini, diced ½ inch
• 2 large carrot, peeled and sliced ¼ inch
• 1 small parsnip, peeled and sliced ¼ inch
• 2 celery, sliced ½ inch
• 1 cup cabbage, thinly sliced
• ¼ cup fennel root, diced ¼ inch
• 1 medium yukon gold potato, peeled and cubed ½ inch pieces
• 1 ear corn, kernels cut from the cob
• 8 cups chicken broth (or water)
• 2 cups fresh spinach, chiffonaded
• 1 Tbsp tomato paste
• ½ cup frozen or fresh shelled peas
• ½ cup orzo pasta uncooked
• ½ cup cooked fresh beans if available, or canned beans (I often use garbanzo beans or white beans)
• Parmigiano-Reggiano

Instructions

In a large, heavy pot, sauté onion until soft and translucent, about 5 minutes. Add the rest of the vegetables (except spinach, peas and beans) and sauté an additional 5 minutes.

Add broth or water and bring to a boil. Reduce heat and cook 15 minutes.

Add spinach, tomato pasta, peas, pasta and beans.

Cook briefly until orzo is done. Serve with fresh grated Parmigiano-Reggiano cheese on top and some slivers of fresh basil (if it is summer).

A couple of cook’s notes:

• I often add a bit of tomato paste to soups to deepen the flavor and so I buy a tube of tomato paste at the supermarket in lieu of a can. Napoleon makes a fairly generic version.
• Sautéing the vegetables rather than just simmering them raw imparts a deep, sweet flavor.
• Feel free to add vegetables such as green beans or parsnips when they are in season.