Minestrone Soup
A hearty minestrone soup by Gino D'Acampo that includes onions, carrots, celery, cannellini beans, pasta, and more.
Servings 6
Cost $15
Equipment
- 1 Vegetable Peeler
- 1 Chef's Knife
- 1 Cutting Board
- 1 Set Measuring Spoons
- 1 Liquid Measuring Cup
- 1 Can Opener
- 1 Large Skillet or Pot
- 1 Wooden Spoon
Ingredients
- 6 Tablespoons Extra Virgin Olive Oil
- 2 Carrots Peeled & Diced
- 3 Celery Stalks Diced
- 1 Large Potato Peeled & Diced
- 2 Onions Chopped
- 8 Ounces Mushrooms (White Button) Chopped
- 10 Cups Vegetable or Chicken Stock
- 2 Zucchini Diced
- 16 Ounce Can Cannellini Beans
- ½ Pound Dry Pasta Small Shapes
- 1 Loaf Ciabatta Bread Sliced Thick
- 2 Cloves Garlic Peeled
- 3 Tablespoons Flat-Leaf Parsley Chopped
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
Instructions
- Warm a large skillet or pot over medium-high heat on your stovetop.
- Add the olive oil to the skillet and then add the carrots, celery, potato, mushrooms, and onion.
- Cook for about 10 minutes or until the vegetables begin to brown. Stir occasionally.
- Increase the heat to high and add the stock. Bring to a boil and add the zucchini, beans, salt, and pepper. Reduce heat to medium low and let cook for 15 minutes.
- Add the pasta and continue cooking for about eight more minutes or until the pasta is al dente.
- Turn off the stovetop heat. Add the parsley to the soup, stir, and season if necessary.
- Toast some slices of the ciabatta bread. When ready, cut the garlic cloves in half and rub one side of the bread with the garlic to add flavor.
- Divide the soup between bowls, add some sliced bread to the side, and serve. Enjoy!
Notes
I'd like to thank Gino D'Acampo for this recipe. I found it in his cookbook titled Gino's Italian Escape and modified it for my use.