Feb 062016
 

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This week at I ♥ Cooking Clubs we’re making Oodles Of Noodles with Ellie Krieger. After doing quite a bit of searching, I decided to make an adapted version of her Family Favorite Minestrone.

Family Favorite Minestrone
2 tablespoons olive oil
1 large onion, diced
2 ribs celery, diced (1/2 cup)
1 large carrot, scrubbed well, then diced
1 medium red bell pepper, seeded and diced
1 medium zucchini (about 8 ounces), diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces canned, no-salt-added crushed tomatoes
48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
15 ounces canned, no-salt-added small red beans, drained and rinsed
1/2 cup dried, whole-grain elbow pasta
1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

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Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

Divide among individual bowls; garnish each portion with the cheese.

Serves 6

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So yummy!

I’ve only eaten Minestrone a few times, and that was canned. This recipe was so much better. I loved it. It was easy to make and didn’t take much time and it tasted so good! The next time I make it I think I’ll add garbanzo beans, corn and baby spinach. We had a French Baguette (you can see it in the first photo behind all the ingredients) to go with it and it was a very satisfying meal. I took the photo before adding the cheese, just so you could get a good look at the soup. I adjusted the recipe a bit by adding 2 cans of un-rinsed beans instead of one rinsed (I added the other can after the picture), and used plain Parmesan cheese. Also, I was going to use vegetable broth but the store only had chicken and beef with no-salt added.

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  40 Responses to “Ellie Krieger’s Family Favorite Minestrone”

  1. Yum! We love minestrone.

  2. Perfect winter dinner — and it looks soooooooo good. You really can’t miss with Ellie Krieger.

  3. Looks delicious! I made minestrone a couple of weeks ago from a Skinnytaste recipe and that was excellent, too. I may make it again this week 🙂

  4. Your photo of the ingredients is very inspiring — makes it look pretty easy to do! Well, soup should be simple.

    best… mae at maefood.blogspot.com

  5. Haven’t had minestrone in a long time. Sounds like a great recipe. Will have to give it a try. 🙂

    • I hadn’t had it for a long time either, but thought I’d try making it myself since it’s been a bit chilly. I usually have chili when it’s cold, but have been craving soup and beef stew so I guess stew is next.

  6. My husband is a minestrone fan and this looks so delicious. I imagine it reheats pretty well which is another plus. It sounds hearty and healthy for a cold evening.

  7. sounds delicious, I’m going to try making it, I don’t used store bought broth, I always make my own, simply because I like to control the salt. Thanks. At this time of year soup sounds good, and I need a little good now and then.

  8. Perfect soup weather, and we love a good minestrone. Especially appreciate how you can add bits of left-overs, and clear off the fridge shelves.

  9. That recipe looks yummy with all those veggies!
    I love Ellie Krieger and just reviewed her The Foods You Crave cookbook which I checked out of my library. I need to find more of her titles because her food is simple and healthy.

  10. I have never attempted to make minestrone soup. This recipe looks and sounds wonderful, Vicki! I will definitely try this recipe. Thanks so much for posting this!

    • I hope you do try it and that you love it. It’s so easy and doesn’t use a bunch of ingredients. And it’s cheap. I only paid around $20 for it all.

      • Vicki, I tried this recipe last night, using vegetable broth, for Meatless Monday. It was delicious! I will make it again. Thanks again! 🙂

  11. Very good recipe to keep around for the next cold snap!

  12. I’ve made a mental note to try this once the weather cools here. Cheers from Carole’s Chatter!

  13. This sounds (and looks) like an excellent soup recipe. I like all the veggies in it, as well as those herbs. Thanks so much for sharing.

  14. I have had this Ellie recipe tagged to make but have not got around to it yet. Minestrone is such a great hearty and warming soup–it’s one of my favorites! 😉

  15. This does look yummy and seem easy – thanks for sharing.

  16. Mmmmm. Love minestrone! Especially with lots of freshly grated Parmesan on top! Haven’t had it in a while, so time to put it on the menu soon!

  17. Hi Vicki, I’d love a bowl of minestrone too! 🙂

  18. Minestrone is one of my favorite soups:) There is so much flavor from the veggies and the pasta and beans make it so satisfying to eat! Love that you added extra beans. I would probably do the same. A good sprinkle of Parmesan cheese and some bread and you are all set!

    So nice to have you join us at IHCC:) Feel free to jump in anytime!

  19. Minestrone, baguette with sprinklings of Parmesan is fabulous to eat on a cold wintry day. This is exactly what I need now!

  20. I’ve tried Ellie Krieger’s recipes before. This one looks really good and the kids would like it too! Thanks for sharing!

  21. I love a good minestrone. This one of Ellie’s looks wonderful.

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