MIX & MATCH MINESTRONE

 

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  • Servings:
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Ingredients

  • 1/2 to 1 cup diced fresh veggie or blend of veggies for a Mirepoix (I used just carrots; A carrot, leek, and celery blend would be nice.)
  • Olive oil
  • 2-3 cloves garlic, minced (I used fresh; substitute other types as needed.)
  • Italian Seasoning blend (if you have the pre-made Italian Seasonings, use them; I used a few pinches of each: marjoram, oregano, thyme, sage, and onion powder--because I didn't have any onion for my Mirepoix.)
  • 3-5 cups broth or stock (I used Wolfgang Puck's all natural vegetable stock and added a little water.)
  • 1 can tomato product (I used stewed whole tomatoes; crushed tomatoes would work well. If using Italian-flavored tomatoes, adjust seasoning as necessary.)
  • 1 can bean product (I used adzuki beans; kidney, or cannellini beans would work well.)
  • 1/2 to 1 cup fresh or frozen veggie, or blend (I used frozen corn kernels; green beans, potato, or zucchini would be nice.)
  • Salt and pepper to taste
  • Pasta (I used 1/3 package of shell shapes. No pasta? use diced potato or even rice.)
  • 3 large sized leaves from a dark green leafy (I used large Swiss Chard leaves, fresh or frozen spinach would work well.)
  • grated parmesan cheese (optional)

Directions

  • Photo coming soon.
  • This was invented out of necessity--I wanted a nice bowl of minestrone, but didn't have a proper stock or all of the traditional ingredients.
  • Mix & Match Minestrone
  • Ingredients:
  • 1/2 to 1 cup diced fresh veggie or blend of veggies for a Mirepoix (I used just carrots; A carrot, leek, and celery blend would be nice.)
  • Olive oil
  • 2-3 cloves garlic, minced (I used fresh; substitute other types as needed.)
  • Italian Seasoning blend (if you have the pre-made Italian Seasonings, use them; I used a few pinches of each: marjoram, oregano, thyme, sage, and onion powder--because I didn't have any onion for my Mirepoix.)
  • 1 can tomato product (I used stewed whole tomatoes; crushed tomatoes would work well. If using Italian-flavored tomatoes, adjust seasoning as necessary.)
  • 1 can bean product (I used adzuki beans; kidney, or cannellini beans would work well.)
  • 1/2 to 1 cup fresh or frozen veggie, or blend (I used frozen corn kernels; green beans, potato, or zucchini would be nice.)
  • 3-5 cups broth or stock (I used Wolfgang Puck's all natural vegetable stock and added a little water.)
  • Pasta (I used 1/3 package of shell shapes. No pasta? use diced potato or even rice.)
  • 3 large sized leaves from a dark green leafy (I used large Swiss Chard leaves, fresh or frozen spinach would work well.)
  • Salt and pepper to taste
  • Directions:
  • Sautee your diced Mirepoix veggies in olive oil. Quickly add garlic and seasonings; careful not to burn.
  • Add stock, canned tomato product including liquid, canned bean product (canned bean liquid is optional--makes a thicker soup), and frozen veggie. Bring to boil. Taste for seasoning and add salt if needed. Add pasta and simmer until soft. Add leafy vegetable until wilted.
  • Garnish with grated parmesan cheese (optional).

Notes

Photo coming soon.

This was invented out of necessity--I wanted a nice bowl of minestrone, but didn't have a proper stock or all of the traditional ingredients.

Categories: Main Dish  Misc. Soup/Stew  Soup  Stove  Vegetable 
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