We had a short dip in weather last week. It brought on my passion for creating soups. Minestrone soup is one of my favorite soups full of flavor and scrumptious vegetables. I’ll have to admit that my Italian side really shows through when it comes to noodles. It was an epic event to get the noodles for this soup. Ditalini noodles are perfect for minestrone. Many would use orzo’s but I believe orzo’s are great in chicken soup but get to mushy in a minestrone. What I love most about this soup is that I can hide the tender quarters of Italian zucchini in it and my family will eat it!
2 zucchini (quartered)
4 carrots (cubed)
1 red onion (diced)
2 cloves of garlic (diced)
2 to 3 slices of pancetta (if you can't find pancetta you may replace this with bacon)
3 stocks of celery (quartered)
8 oz Ditalini noodles
1 32 oz beef broth (or vegetable for vegetarian)
1 can kidney beans (optional)
2 tbsp olive oil
Salt and pepper to taste
1 tbsp rosemary (fresh is best; chopped)
1 tbsp thyme (fresh is best; chopped)
1 can stewed or diced tomatoes (it is your preference)
In a large pot add in olive oil and pancetta or bacon. Fry till bacon is almost browned. Add in onions, carrots, celery, and garlic and lightly salt. Stir fry for about 3 to 5 minutes till onions are sweated but not caramelized.
In another pot boil water to cook you Ditalini pasta. Cook pasta 6 to 8 minutes as directed on package.
Add in the tomatoes, rosemary, thyme, broth, zucchini, and beans (if your adding beans) and top with water. Bring to a boil then simmer for 10 minutes. Add in pasta and salt and pepper to taste.
Minestrone is best served with croutons.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset