Minestrone is a hearty Italian soup with seasonal vegetables and small pasta. I call this white minestrone because although it has tomato in it, it is not that tomato sauce-based soup you might get at a restaurant. I also use white kidney beans instead of the traditional red. Like the traditional minestrone, it is veggie overloaded and a great cleanser. Sometimes we find ourselves eating a little too indulgently and this minestrone puts a little balance back in our diet. It also is a great way to clean out the fridge, you can add more or less veggies and it will still taste fantastic!
Onion- Sautéing concentrates the natural sugars in the onion making it sweeter tasting as it becomes translucent.
Celery – Use the center of the celery with all the leaves for a more aromatic intense flavour. Coarsely chop them up and toss them in.
Olive Oil - My oil of preference is olive oil. I think it adds to the overall flavour of the dish. You could substitute it with vegetable oil, or if you would like to make this oil-free, you can sauté in a little bit of water.
Tomatoes – I use fresh whole tomato with the skin, but you can substitute it with canned whole tomatoes or 1-2 cups of tomato sauce. Using sauce will give you a more traditional style of minestrone.
Swiss Chard – Wash and trim off the ends, making sure to use the entire swiss chard, not just the leafy green part. The stock adds to the taste and texture of the minestrone. Spinach is a great substitute or addition.
Cannellini Beans – Aka white kidney beans. The traditional bean to use is red kidney beans, but I like the white as I find they have a softer, buttery flavour that goes nicely with the minestrone.
Vegetable Broth - Use a low sodium or no salt added broth for those of you who are keeping it heart-healthy. I love using (not sponsored) Better Than Bouillon vegetable soup base, however any vegetable broth will work.
Potatoes – I add the potatoes when I am not going to add the pasta. It is a great way to keep the dish gluten-free with the added bonus of all the extra vitamins and minerals. Traditionally minestrone has both potatoes and pasta.
Pasta – My family likes the small shell pasta, alternatively you can use any small pasta like elbow or tubettini. Gluten-free pasta is an option but cook it on the very al dente side since most gluten-free pasta can get mushy quickly.
Spices – This is a simple Italian combination of spices, but feel free to spice it up according to your taste!
White Minestone
Ingredients
1 onion, chopped
3 celery ribs, diced (try to use center with the leaves for better taste)
2 tbsp olive oil
3 carrots
2 fresh tomatoes
1 bunch swiss chard
3 cloves garlic
4 cups vegetable broth
2 cups green beans
1 can cannellini beans
2 potatoes (optional)
1 tsp oregano
1 tsp basil
1 bay leaf
Salt and Pepper to taste
2 tbsp fresh parsley
200g small pasta shells (optional)
Instructions
1. Heat olive oil in a large stockpot over medium heat. Add the chopped onions and sauté for 2-3 minutes or until onions are translucent.
2. Add the diced carrots, tomatoes, celery, swiss chard and sauté an additional 4-5 minutes, stirring often.
3. Add the garlic and sauté an additional 1-2 minutes or until fragrant.
4. Add spices, oregano, basil, and bay leaf, and stir until combined; then pour in the vegetable broth.
5. Once the broth comes to a boil, add green beans, cannellini beans and potatoes, then reduce heat until it is simmering, adding salt and pepper to taste.
6. Cover and let simmer for 30-45 minutes or until all the vegetables are tender.
7. Stir in fresh parsley
8. Before serving, if using pasta, cook pasta according to instructions and mix with desired amount of minestrone.
9. Serve immediately.
Enjoy!
**Tip**
- Pour a desired amount of minestrone over your pasta instead of mixing your pasta in the entire minestrone. If you have leftovers and would like to freeze them, the pasta does not always reheat well and can get quite mushy. It is better to make fresh pasta once you have defrosted the minestrone.
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