I keep calling it that. I know it’s an Instant…
This was one of the “lost” recipes, one that I tried while I was computer-less and unable to post. I’m glad I found this photo, though, because this soup is definitely worth posting about!
I love minestrone…it’s so full of goodness, with its dazzling array of vegetables, protein-rich beans, starchy pasta, and warm, comforting broth. I’ve tried several different recipes for minestrone, and this one is definitely at the top of the list.
The original recipe called for fresh herbs and corn, but I found that the soup was wonderful with dried herbs and frozen corn. I’d like to try a winter version with butternut squash or sweet potato and canned tomatoes instead of fresh.
Heat oil in a large soup pot over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add oregano and garlic; saute 1 minute. Stir in squash, zucchini, carrot, and corn; saute 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pot; return pot to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pot; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper.
Makes 8 servings.
Adapted from Cooking Light magazine, September 2005.