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Timeless Minestrone Soup

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"On a cold, wintry day when I first moved to Philadelphia, I was out running some errands and decided to stop at an Italian restaurant for lunch. After scanning the menu for something that would instantly warm me up, I ordered the minestrone soup. I wasn't prepared for how rich, hearty, and loaded with vegetables it was. I can still remember how the waiter spooned on some grated Parmesan with a flourish. The soup was so good that I sopped up the last drops with slices of fresh, crusty Italian bread."

List of Ingredients

â—¦ 2 cups dried kidney beans, picked over and soaked overnight
â—¦ 2 tablespoons extra virgin olive oil
â—¦ 1 small onion, chopped
â—¦ 3 cloves garlic, minced
â—¦ 1 carrot, diced
â—¦ 1 celery stalk, diced
â—¦ 1 medium zucchini, diced
â—¦ 1 small yellow squash, diced
â—¦ 1 cup 1-inch green bean pieces
â—¦ 2 (14.5-ounce) cans diced tomatoes
â—¦ 3 tablespoons tomato paste
â—¦ 5 cups vegetable broth
â—¦ 1 teaspoon dried basil
â—¦ ½ teaspoon dried oregano
â—¦ 2 cups cooked elbow macaroni
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ½ teaspoon cayenne
â—¦ Freshly grated Parmigiano-Reggiano


Recipe

Put the kidney beans in a large stockpot or Dutch oven and add enough water to cover them by 2 inches. Bring to a boil, partially cover the pot, and reduce to a simmer. Cook until the beans are tender, about 1 hour. Drain the beans and set aside.

Heat the olive oil in the same pot. Add the onion, garlic, carrot, and celery and cook until the vegetables are lightly browned, about 5 minutes. Add the zucchini, yellow squash, green beans, tomatoes, and tomato paste. Stir in the vegetable broth and 2 cups water.

Add the kidney beans, basil, and oregano to the pot. Bring to a simmer and cook until the vegetables are tender, about 35 minutes. Add the cooked macaroni and heat through, about 5 minutes. Taste and season the soup with the salt, black pepper, and cayenne. Serve hot or warm and pass the Parmigiano-Reggiano.

Makes 8 to 10 servings