This is a hearty, robust soup from Moosewood Restaurant. Well worth all the chopping time. Great with a warm loaf of French bread. A family favorite
Moosewood Minestrone Soup
Prep time
Cook time
Total time
Recipe type: Soup
Ingredients
- 3 T olive oil
- 1 c chopped onion
- 4-5 cloves crushed garlic
- 1 c minced celery
- 1 c cubed carrot
- 1 c zucchini
- 1 c chopped green pepper
- 1 can drained chickpeas (garbanzo beans)
- 2 t salt
- ¼ t black pepper
- 1 t oregano
- 1 t basil
- 2 c tomato puree
- 3½ c water or stock
- 3 T dry red wine or red cooking wine
- 1 c fresh chopped tomatoes
- Parmesan cheese
- ½ c dry pasta (like small shells, or mini penne)
- ½ c fresh chopped parsley (I almost never add this)
Instructions
- In a soup kettle, sauté garlic and onions in olive oil until they are soft and translucent. Add 1 t salt, carrot, celery and eggplant. (If you use zucchini, add it with the green pepper.) Mix well. Add oregano, black pepper and basil. Cover and cook over low heat 5-8 min. Add green pepper, stock, puree, cooked beans and wine. Cover and simmer 15 min. Add tomatoes and remaining salt. Keep at lowest heat until 10 min before you plan to serve. Then, heat the soup to a boil, add pasta, and boil gently until pasta is tender. Serve immediately, topped with parsley and Parmesan.
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