Minestrone

Serves a Party of 6

Another Italian recipe for the books! It’s been way too long since I’ve made this soup, and this past Saturday was my time to shine.

In case you’re not familiar, minestrone is an Italian style vegetable soup with a spicy-ish veggie broth stirred in with fire roasted tomatoes and seasoned with fresh oregano, dried thyme, and fennel seeds.

For the veggies, I started off with sautéing minced garlic and half of a yellow onion, then added in chopped carrots, celery, potatoes, and chickpeas. Minestrone is usually made with rice or pasta, so I went for a gluten-free Rotini style pasta from the brand called Banza that is not only one of the best gluten-free pastas on the market, they make their pasta options with chickpeas and a few other very simple ingredients.

A dish like this is perfect for a cozy meal prep to have throughout the week, or even prepared for a cozy night with some friends and family.

Spending a good hour on this recipe, it was such a nice introduction to the holidays just right around the corner, and I hope you guys find sharing dishes like this with your loved ones or even just for yourself as much as I do.

Ingredients:

  • 8 oz Box of Banza Pasta
  • 2 Tablespoons of Olive oil
  • 6 Cloves of Garlic
  • 1/2 Yellow Onion
  • 4 Carrots
  • 4 Ribs of Celery
  • 2 Russet Potatoes
  • 1 Can of Chickpeas
  • 1/2 Cup of Fresh Oregano
  • 1 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Fennel Seeds (optional)
  • 14 oz Can of Fire Roasted Tomatoes
  • 6 Cups of Veggie Broth
  • 1/4 Cup of Fresh Parsely
  • Salt/Pepper

Heat up a large pot on medium heat and drop down your 2 tablespoons of olive oil.

After mincing the garlic and dicing the onion, ad them jnto the pot with some salt and pepper and allow them to cook for around 4 minutes.

Next, prepare and chop your carrots, celery, potatoes, and fresh oregano, then add them into the pot followed by the chickpeas, fire roasted tomatoes, veggie broth, dried thyme, and fennel seeds.

Give it all a good stir, then let the soup simmer for up to 20 minutes.

For the pasta, bring up to 8 cups of water to a rapid boil, then toss in the pasta and stir occasionally. Cook the pasta for 7 minutes or until it becomes tender, try not to over cook the pasta since you will still need to mix it into the broth.

Plate the minestrone with freshly chopped Italian parsley and maybe even your favorite glass of wine!