With an abundance of Southern vegetables still coming in with temperatures cooling, it is the perfect season to indulge in a big bowl of warm veggie soup. It is one of the things I remember my dad would cook on Sundays. He would take veggies from his garden and make a huge pot of vegetable soup that he could enjoy all week. One of my favorite vegetable soups to cook is minestrone. Not only is it delicious, it is perhaps one of the best meals you can partake in. Plus with the addition of pasta, it feels more like a hearty meal. I was delighted to learn that is also a Mediterranean favorite.
On the island of Sardinia, Italy, known as one of our world's Blue Zones, the Melis family holds a world record for longevity.
“Nine siblings, collective age: 861 years. Oldest sibling is 109. Every day of their life, they had the exact same lunch,” stated on a social media video. The secret? "We work hard, and we eat minestrone."
So take time to peruse your local farmers markets this fall, stock up on produce from our local farmers, and put on a big heaping pot of minestrone.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 (28-oz) can crushed or diced tomatoes
- 6 cups vegetable or chicken broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups fresh spinach or chopped kale
- Parmesan cheese, for serving
Directions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots and celery. Cook for 5–6 minutes until they begin to soften.
- Add garlic and zucchini: Stir in garlic and zucchini and cook for another 2 minutes.
- Build the soup: Add tomatoes, broth, beans, Italian seasoning and bay leaf. Bring to a boil.
- Add pasta: Stir in the pasta, reduce heat and simmer for about 8–10 minutes, or until the pasta is tender.
- Add greens: Stir in spinach or kale during the last 2–3 minutes.
- Finish: Remove the bay leaf. Season generously with salt and pepper.
- Serve: Ladle into bowls and top with freshly grated Parmesan and a drizzle of good olive oil.