Chef John's Minestrone Soup
Wanted to make minestrone with what I had on hand, but didn't think I could do it without zucchini and carrots. Then luckily, I ran across this recipe which called for just about everything I had. It turned out fantastic, thanks Chef John! It's my favorite minestrone I've ever made or eaten out. My whole family truly enjoyed it.
I am vegetarian, so I left out the meat and cheese, but added portabella mushrooms which I sauteed with the celery & onions. Instead of Italian seasoning, I used fresh thyme and rosemary sprigs. I used dried great northern beans, and added the cooking water to the soup which added a lot of flavor. Also, I cooked the pasta separately and added to individual bowls because I didn't want it to get soggy.
The cabbage made the soup really delicious. I used savoy cabbage because that's what I had on hand. And for the first time, my family ate Swiss chard without complaining...success!!!
20 users found this review helpful
Feb. 12, 2013