This is great as a vegetarian dish, but can be bumped up with hot or mild Italian ground sausage. Cook ground sausage separately and add with kidney beans. Feel free to experiment with different vegetables. This recipe serves 6-8.
1/4 C olive oil
3-5 garlic cloves
1 T fresh or dried oregano (fresh should be minced)
3# mixed vegetables – onion, zucchini, fennel, yellow squash, potatoes, cut into large dice
½# fresh green beans, (we used the flat Italian type)
4 C vegetable or low-sodium chicken stock
1 C small-sized pasta
1 14-0z can kidney beans
salt and pepper to taste
shredded parmesan or Basil Pistou (recipe below)
In a large pan or soup pot, on medium-low, heat olive oil and add garlic and oregano. When aromatic (maybe 30-60 seconds), quickly add diced vegetables. Mix well and cover. Cook 5 minutes. Add green beans, stock and pasta. Bring to a boil and then turn down to a simmer. Cover again and simmer 5 minutes. Add kidney beans, with juices. Bring to a simmer, taste for seasoning, adding salt and pepper as needed. Turn off heat and let soup sit for10-15 minutes. Serve, garnished with Parmesan or Basil Sauce.
2 cloves garlic
½ to 1 C fresh basil
zest of one lemon
3 T olive oil
2 T Parmesan
Place all ingredients in a food processor and process 30 seconds until blended. Serve dollops into hot Minestrone.