There are probably as many recipes for minestrone as there are cooks out there! Possibly because it’s so easy to individualize— just use up whatever veggies you have on hand.
Other reasons to love minestrone? It’s cheap and easy!
I like to make a big pot on Sundays when some of my vegetables are starting to whither.
- 1 Tbs olive oil
- 1 small yellow onion, diced
- 1 potato, peeled and cut into small bites
- 2 stalks celery, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2L vegetable broth
- 28 oz can diced tomatoes
- 2 Tbs oregano
- 2 Tbs basil
- lots of fresh ground pepper
- a couple handfuls of whatever greens you have on hand
- Heat oil over medium heat. Add onion and potato, cook until onions are translucent.
- Add celery and carrots, continue to cook, stirring occasionally.
- When potatoes are soft (can easily slide a fork into them), add garlic. While many people add garlic when they do onions, I like to add it later in the recipe to be sure it won’t burn. The flavor stays strong this way as well.
- Let garlic cook for 1 minute, then pour in vegetable broth, tomatoes, oregano and basil.
- Bring to a boil, then turn down to simmer for 10-15 minutes to let spices incorporate.
- Add greens. I used kale, so I let cook until it turned deep green and tender.
Serves 4 as a main dish or 6 as a starter. If using as a main dish, I recommend adding beans and/or pasta.