I first used this minestrone recipe to break in a new multicooker that I got for my 26th birthday :)Our seasonal vegetables included black beans, red potatoes, and spinach - paired with tortellini this created more of a stew as the broth had plenty of starchy carbs to soak itself into. The flexibility of this recipe is apparant and its rich and varied flavor made it an instant hit in our home.
Diet permitting, I highly recommend serving this Genovese-style with parmesan and pesto added on top when plating. These additions really kick up the umami saltiness and make this a truly 5★ meal.
Classic Minestrone (Yields 6-8 bowls)
Ingredients:
One (1) yellow onion, minced
Two (2) carrots, peeled minced
Three (3) celery stalks, minced
4 oz. tomato paste
2 cups chopped vegetables (any!)
4+ cloves of garlic
Italian seasonings
28oz diced canned tomatoes
48 oz vegetable broth
Red pepper flakes or cayenne
8 oz any small pasta OR washed rice
15 oz canned beans (1/2 cup dried beans, presoaked)
2 cups leafy greens
2 tsp lemon juice
Classic Minestrone (Cont.)
Directions:
1) Add oil to a pot and add onions, carrots, celery, tomato paste and pinch of salt; cook over medium heat
until lightly browned to form a soffritto.
2) Add chopped vegetables, garlic, and Italian herbs; continue cooking until fragrant.
3) Add canned tomato with juices, broth; season with black pepper and red pepper flakes (or cayenne)
to taste. You can add a couple bay leaves here if any are handy!
4) Cover; raise heat to medium-high and simmer 15 minutes.
5) Add pasta, beans, and greens; simmer uncovered until pasta is al dente, then remove heat.
6) Discard bay leaves if used; finish with lemon juice, olive oil, salt and pepper to taste.