Tuesday, March 4, 2014

Minestrone Soup

I received a stainless steel soup pot as a birthday gift from a friend. I used this new vessel to make the minestrone soup. I like the olive garden Minestrone soup, and always wondered how to make it. I read through several online minestrone soup recipes, and adapted the one to suit our taste buds. For the last one year, I have been making this soup at home. I use hard anodized vessels for cooking. This new stainless steel soup pot is now a part of my kitchen collection, and I will be using it more often to make soups.  I had apprehensions that the food may stick/burn and will be hard to clean, however this pot received score of 10/10 from cooking to the cleaning perspective.

Sending this soup for the event No Croutons Required - Vegetarian Soups and Salads hosted by Lisa's Kitchen

Recipe source adapted from here Two peas and their pod

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes (Used 2 fresh diced tomatoes)
4 cups vegetable broth (used 1 can of vegetable broth)
2 cups water
1 (14 ounce) can cannellini beans  (Used mix of Great Northern beans and Pinto beans, and boiled them in pressure cooker)
1 cup whole wheat elbow macaroni
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish
(I also added 1 tsp Red Chilli flakes, 1 tsp cumin powder, and pinch of nutmeg)

1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.

2. Season soup with salt and pepper, additional powders from the ingredients section, and serve warm. Garnish with parmesan cheese, if desired.


  1. Sounds warming and satisfying. Thanks for sharing with NCR.