Email to Cat      

Clean-Out-The-Fridge Minestrone Soup

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"It's amazing how you can pull a tasty soup together from stuff you might otherwise throw out. Any vegetable, root, or leafy thing that's on the verge can go in. You don't need meat. You don't need bouillon cubes. All you need is an assortment of food, some stock, and a pot."

List of Ingredients

◦  2 Tbsp extra virgin olive oil
◦  1 large onion or leek, chopped
◦  1 cup chopped carrot
◦  1 cup chopped celery
◦  3 cloves garlic, finely chopped
◦  ½ cup chopped turnip (optional)
◦  ½ cup chopped celeriac (optional)
◦  1 cup chopped tomatoes
◦  6 cups chicken stock, store-bought or homemade
◦  2 cups tomato sauce
◦  8 ounces small pasta such as ditalini
◦  1 can (14 to 19 ounces) white beans, drained and rinsed
◦  Salt and freshly ground black pepper
◦  Chopped fresh basil and/or Italian parsley leaves, for serving
◦  Grated Romano cheese, for serving


Recipe

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring, for 5 minutes, or until softened. Add the garlic and cook, stirring, for 1 minute.

Add the turnip and celeriac, if using. Add the tomatoes, stock, and tomato sauce and stir to combine. Cover and simmer for 25 minutes, until the vegetables are tender.

Meanwhile, in a separate saucepan, cook the pasta according to package directions. Drain the pasta and add to the soup along with the beans and salt and pepper to taste. Cook for 1 to 2 minutes to warm through. Ladle into bowls, sprinkle with the herbs, and pass grated Romano at the table.


Serves 8