We recently learned that our favorite Italian restaurant, Osteria Romantica in the La Jolla Shores has chicken stock in their delicious Minestrone soup. I decided to make my own vegetarian version when my fiancé was craving it. I used fresh herbs from my garden and it came out delicious! It’s hearty enough to have as your whole meal and I served it with this flat rosemary crisp bread from Whole Foods that I found in their cheese section.
Ingredients
* 1 teaspoon butter
* 1 teaspoon olive oil
* 1/4 cup chopped onions
* 20-24 oz. vegetable broth
* 2 tablespoon frozen peas
* ¼ cup frozen French cut green beans
* 2 tablespoons frozen white corn
*1/4 cup sliced mushrooms
* 1 small potato, peeled and chopped in cubes
* 1 carrot, peeled and chopped into circles
* 1 can can kidney beans
* 1/2 can chopped peeled tomatoes, with liquid
* 1/3 cup chopped fresh spinach
* ½ medium tomato, chopped
* 1 teaspoon garlic paste
* 1 teaspoon dried parsley
* 1/8 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon dried onion powder
* 1/4 cup cooked multigrain penne or elbows
* 4 tablespoons grated Parmesan cheese, reserve 2 tbsp. for topping
* 1 tablespoon fresh thyme, chopped
* 1 tablespoon fresh rosemary, chopped
* ½ teaspoon dried red pepper flakes
* 1 tablespoon fresh basil, chopped
* 1 teaspoon, a dash, of heavy cream (optional)
* 1 tablespoon fresh oregeno, chopped
* 3 tablespoons home-made pesto sauce (we had made some and kept in the freezer, but store bought should be okay too)
Directions
1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, all the vegetables, kidney beans, canned tomatoes, garlic paste and simmer for about 45 minutes, covered. Make sure the potato and carrots are cooked.
While that is simmering, cook the pasta to al dente in a separate pot and then drain, leave on side and toss in the olive oil to keep the multigrain pasta from sticking.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables with all the fresh herbs until smooth and return them to stock pot.
3. Stir in garlic powder, dried parsley, dried onion powder salt, pepper, pasta, 1/2 cup of Parmesan cheese, red pepper flakes, and the optional dash of heavy cream-just makes it a little smoother/creamy; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese and top with about a teaspoon of pesto per bowl.
Serves: about 3-4
Note: Other veggies I would have added if I had them: zucchini and either cannelini or garbanzo beans. If using garbanzo beans, add at the end in step 3 rather than step 1.
Enjoy!
