Get your big pot ready to cook up a large batch of minestrone soup. This minestrone soup is made with homemade vegetable stock, which gives the soup great flavor. And instead of kidney beans, I used a combination of Northern and Italian cannellini beans, which have a light and nutty flavor. A fantastic combination with fresh vegetables.
One of the best features of minestrone soup is that it is totally versatile. You can add pasta and the vegetables can vary. But keeping it simple is the ideal way of making minestrone soup by simply adding onion, potato, carrots, and celery. The tomatoes add to color the broth. By cooking the raw beans with the vegetables, the stock changes from a light consistency to a richer and fuller stock. The beans also help flavor the stock.
When the beans are fully cooked, the clear stock becomes rich and thick. The zucchini and poblano pepper are added at the end of the cooking process.
Enjoy, from my kitchen to yours.
- 1 Tablespoon extra-virgin olive oil
- 1 yellow onion, small dice
- 2 garlic cloves, roasted, chopped
- 2 bay leaves
- 1 cup sweet potato, peeled, small dice
- 1 cup carrots, peeled, small dice
- 1 cup parsnip, peeled small dice
- ½ cup celery, small dice
- 1 cup Northern beans, soaked overnight
- 1 cup Italian Cannellini beans, soaked overnight
- 1 cup tomatoes, small dice
- 8 cups vegetable stock (chicken stock)
- 1 zucchini, small dice
- 1 poblano pepper, small dice
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 Tablespoons balsamic vinegar
- Kosher salt and ground black pepper to taste
- Using a Dutch oven pot over medium heat, heat oil add onion and sauté for about 4 minutes until onions are translucent, add garlic, bay leaf and cook for a minute while stirring.
- Add sweet potato, carrot, parsnip, celery, and stir. Cook for 5 minutes. Add beans, tomatoes, and cook for 1-2 minutes. Add vegetable stock and bring to a boil. Cover with lid and reduce heat to simmer for 90 minutes.
- Add zucchini, poblano pepper and simmer for 10 minutes. Add parsley, vinegar, and stir. Season with salt and pepper to taste. Remove bay leaves before serving.