Minestrone Soup

After the Super Bowl party this year I was left with a large vegetable platter.  Tomatoes, carrots, broccoli and snow peas were just sitting in the platter looking like a delicious soup for me to make.  After adding some pantry and fridge staples, I made a great soup.  This soup is very versatile.  I use mini farfalle pasta here but that can be changed to a different shape or left out altogether to make it carb free.  You can change the beans to kidney or chickpea if you have those or leave them out too.  This recipe is simple and can be made with your favorite veggies if you don't have a leftover veggie platter.  I use all organic ingredients in this recipe but conventional are great too.  If you want this recipe to be vegetarian use veggie stock.

Makes 4-5 quarts

Ingredients:

1 TBS olive oil
1 onion, diced
2 cups carrots, cut into 1/2 inch pieces
2 large garlic cloves, minced
1 cup cherry tomatoes, halved
4 cups broccoli, cut into small florets
1 cup snow peas
2 cups green beans, cut in half
2 TBS tomato paste
2 TBS red pepper paste, can substitute tomato paste if you don't have it
1 14 oz. can diced tomatoes
3 32 oz. boxes chicken stock, or homemade, or vegetable stock
2 Bay leaves
1 TBS kosher salt
1 tsp fresh ground black pepper
1 tsp dried Italian seasoning
2 inch cheese rind
2 cups mini farafalle pasta, or ditalini or your favorite small pasta
14 oz can Great Northern beans, drained and rinsed

Here's how:

Heat the oil in a large soup pot.

Saute the onions and carrots in the oil on low for 4 minutes.

Add the garlic and saute 1 minute.

Add the cherry tomatoes, broccoli, snow peas and green beans and saute for 5 minutes.

Add the pastes and one box of stock.

Stir to combine and make sure the paste is fully incorporated.

Add the can of tomatoes, rest of the stock, bay leaves, salt, pepper, Italian seasoning and cheese rind.

Bring it all to a boil and then reduce to a simmer and simmer for 5 minutes.

Add the pasta and cook for 5 minutes.

Add the beans and turn off the pot. 

Place the lid on the pot and let it sit for 10 minutes.

Remove the lid, stir and remove the bay leaves and cheese rind.

You can sprinkle grated Parmesan cheese on top if you like.