When Michael and I were in Rome in 1976, all of our meals were served in a restaurant. They served a Minestrone soup that I absolutely loved, and I have never found a recipe to exactly match it. This is my best approximation of that soup. Makes 6-8 servings.
Ingredients:
1 TB olive oil
2 cups mixed finely chopped vegetables: celery, sweet onions, carrots, and yellow squash (light on the carrots)
2 cloves garlic, crushed
1 14.5 oz can diced tomatoes, no salt added
1 qt carton unsalted chicken stock
1 tsp Italian seasonings, ground, or 2 tsp if not ground
1/4 tsp ground pepper
2 tsp sea salt
1 15 oz can cannellini beans, drained and rinsed
1 cup shell-shaped pasta
freshly grated Parmesan cheese
chopped fresh basil leaves
1. Heat olive oil in a large soup pot.
2. Add chopped vegetables and cook, stirring occasionally, until soft.
3. Add garlic and cook 1 minute longer.
4. Add diced tomatoes with juice, chicken stock, and seasonings, pepper, and salt.
5. Simmer for 10 minutes.*
6. Bring to a boil and add pasta. Cook for five minutes.
7. Reduce to a simmer, add drained and rinsed beans, and cook five minutes longer.
8. Check seasonings.
9. Spoon into bowls and top each with grated Parmesan and chopped basil leaves.
*To prep ahead, remove the soup from the heat at this point and cool. Store in the refrigerator or freezer. When ready to use, begin with step 6.
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