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Minestrone - Soup - Fall 2024, Episode 1

Soup is perfect for a fall night to warm the belly. This vegetarian version of Minestrone is hearty and flavorful. Corn isn’t necessarily a traditional vegetable, but I love the pop of sweetness and the color it brings to the soup. Minestrone Soup Serves 10-12 2 Tbsp. Olive oil 1 medium onion, diced ¼” 2 each carrots, diced ¼” 2 ribs celery, diced ¼” 3 Tbsp. garlic, minced 3 28 oz. cans tomatoes, crushed 2 Tbsp. oregano, dry 4 each bay leaves 1 cup green beans fresh or frozen, not canned, cut into 1” length 2 tsp. salt 2 tsp. pepper, black ground 1 cup corn 1 14 oz can beans (red or white), drained 2 cups short pasta, cooked ½ cup basil, fresh chopped 1. In a stock pot, heat olive oil over medium-high heat. Add onion, carrots, and celery and sauté for 5-6 minutes until onions start to become translucent. Add garlic and sauté for another 2 minutes. 2. Add tomatoes and 1½ cans of water to the pot. Tip: rinse each can to get all the tomato product out 😊. Add bay leaves, oregano, green beans, salt, and pepper and simmer for 15-20 minutes. 3. Add corn, canned beans and pasta and allow to warm through. 4. Finish with chopped basil and it’s time to eat! Tools needed: Measuring spoons and cups Mixing bowl Cutting board Chef knife Stock pot Spoon for stirring