Minestrone Soup

Minestrone

Yes, I know it’s hot outside. But we were craving soup. We eat a lot of soup in the cool weather, but hardly any at all during the warm months. I just could not wait. So here is a wonderful tasty soup with a couple of summer vegetables thrown in. Enjoy and dream of cool nights. They are on their way. I saw Orion peeking over the morning horizon this weekend. Winter is coming.

Minestrone

Ingredients:

  • 2 whole Zucchini, large dice
  • 2 whole Yellow Squash, large dice
  • 8 ounces by weight White Mushrooms, large dice
  • 2 Tbsp Olive Oil
  • Kosher Salt To Taste
  • 2 Tbsp (additional) Olive Oil
  • 2 whole Carrots, large dice
  • 1 whole Medium Onion, medium dice
  • 3 stalks Celery, medium dice
  • 4 cloves garlic, minced
  • 1 Tbsp Oregano
  • 8 cups Low Sodium Chicken Broth
  • 2 cans Cannelini Beans, Rinsed
  • 2 cups Cut Green Beans, one inch length
  • 8 ounces Pasta Shells, Uncooked
  • 1 can Petite Diced Tomatoes With Juice
  • Salt And Pepper, to taste
  • Parmesan Cheese, Shaved

Instructions:

  1. Preheat oven to 500 degrees.
  2. Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
  3. Arrange onto two sheet pans.
  4. Roast in the hot oven for 10 minutes, or until brown and black parts begin to show.
  5. Broil if necessary.
  6. Remove from oven and set aside.
  7. In a large pot, heat olive oil over medium heat.
  8. Add carrots, onions, garlic, and celery.
  9. Cook for 10 minutes, stirring often.
  10. Add oregano and stir until fragrant.
  11. Pour in broth and bring to a boil.
  12. Reduce heat to low and simmer for ten minutes.
  13. Add cannelini beans and green beans.
  14. Simmer for five minutes.
  15. Add pasta and simmer an additional five minutes.
  16. Add canned tomatoes, stir, and simmer for an additional five minutes on low heat.
  17. Check for seasonings, adding salt, pepper, and more oregano if necvessary.
  18. Add roasted vegetables at the very end.
  19. Stir and allow to simmer and heat for a five minutes before serving.
  20. Add more broth if necessary to increase liquid amount.
  21. Serve with Parmesan shavings and crusty Italian bread.
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