Make it Your Own Minestrone
Celebrate Soup Season with this Make It Your Own Minestrone, my friends. It's the perfect way to use up any vegetables you have lingering in the fridge, any pasta you have in the pantry will work well, and you can simmer it up in no time to enjoy for lunch or dinner. Minestone is one of the mainstay meals of the residents of Sardinia, Italy, an area of the world recognized as a Blue Zone due to their healthy lifestyle and longevity.
- 2 tablespoons olive oil
- 2 cloved garlic, minced
- 2 celery stalks, cut in bite-sized pieces
- 1 yellow bell pepper, cut in bite-sized pieces
- 1 sweet onion, cut in bite-sized pieces
- 3 tablespoons brown sugar
- 1/2 cup red wine
- 1 zucchini, cut in bite-sized pieces
- 1 yellow squash, cut in bite-sized pieces
- 2 carrots, cut in bite-sized pieces
- 2 small red potatoes, cut in bite-sized pieces
- 1 cup cabbage, cut in bite-sized pieces
- 14.5 ounce can stewed tomatoes
- 2 cups chicken stock
- 2 cups beef stock
- 1 cup water
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
- parmesan rind
- 1 cup cooked pasta (or more)
- freshly grated parmesan, for serving
- Heat olive oil in Dutch oven over medium high heat.
- Saute garlic, celery, carrots, bell pepper and onion until softened.
- Stir in brown sugar until melted and add red wine.
- Add the rest of the vegetables, stewed tomatoes, stock, water, seasonings and Parmesan rind.
- Let simmer for 25 minutes.
- Stir in cooked pasta.
- Ladle into soup bowls and garnish with freshly grated Parmesan.
- Serve with slices of fresh Sourdough bread.