Mix & Match Minestrone
Why I Love This Recipe
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.
Ingredients You'll Need
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.
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).
