Until yesterday, the weather was unseasonably warm. That was yesterday. I knew this great weather we were having this winter, wouldn’t last. And like all good things, I hate it when I am right, yesterday a cold front came through our area and the temperature has dropped considerably. Now that the weather is freezing I thought it would be a good time to make some hearty minestrone soup.
Minestrone in Italy refers to a variety of soups called “the big soup, or” the soup with many ingredients. These types of soup include vegetables, such as carrots, celery, and onions and is usually made with pasta or rice. The type of pasta that I like to use in minestrone soup is Ditalini, which means “little thimbles” in Italian. Ditalini is short and tubular shape and a perfect addition to any soup dish.
Hearty Minestrone Soup
2-tablespoon extra virgin olive oil
1 medium onion – chopped
2 carrots-chopped fine
1 celery stalk-chopped fine
2 cloves garlic-minced
2 medium zucchini chopped
2 (35 oz.) cans Italian plum tomatoes
3 cups chicken stock
3 cup cabbage-sliced thin
1 (20 oz.) can chickpeas
1 (20 oz.) can red kidney beans
1/2 cup ditalini pasta – uncooked
Salt and pepper to taste
Parmesan cheese – grated
Heat a 8-quart stockpot over medium heat until hot. Add the olive oil, onion, carrots and celery and cook over medium heat for about 2 minutes. Add the garlic and cook for another 2 to 3 minutes or until soft. Stir in the zucchini, tomatoes, chicken stock, basil and oregano. Cover, reduce heat to low and simmer about 40 minutes, stirring occasionally.
Add cabbage, chickpeas, kidney beans, and ditalini pasta and cook uncovered for about 20 minutes or until the pasta is cooked al-dente. Season with salt and pepper, and serve this delicious soup hot topped with freshly grated parmesan cheese.
Con tanto amore