Minnesota Style Homemade Minestrone Soup

Homemade Minestrone Soup:

Hello to all. Welcome back to my kitchen. You may be wondering why I'm posting this on Friday. Well that's because I have decided that we are no longer doing Super Food Sundays, but Fresh Food Fridays. Figured it was more fitting. At least you can kick off your weekend with something fresh, then on Saturdays, you can check some awesome local businesses. I decided to take Sundays off from now on. The website, unless I have something major going on during the week, should run 5-6 days a week with all sorts of good content.

So this week we have another one of my specialties. I couldn't find any pictures from the last time I cooked it, so you'll have to do with stock photos. Anyway, just reach out to me if you wanted to know anything else about this recipe. Until next time, enjoy!

Ingredients:

• 5 tbsp extra virgin olive oil (cold pressed)
• 5-6 red and yellow potatoes, diced
• 5-6 multicolor carrots, sliced
• 10-15 green beans, chopped
• 1 ear of corn (or 1 can/bag), kernels removed
• 4 garlic cloves, minced
• 1 onion, diced (optional)
• 2 celery stalks, diced (optional)
• 1 can fire roasted diced tomatoes
• 1 jar Roasted Garlic Rao sauce
• 1 can chickpeas, drained and rinsed
• 1 can kidney beans (light or dark), drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can Great Northern beans, drained and rinsed
• 1 premade chicken broth (4 cups)
• 1 premade vegetable broth (4 cups)
• 1 premade beef broth (4 cups)
• 1 box Orzo noodles
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp salt
• Parmesan cheese (for garnish)

Instructions:

1. Prep Vegetables: Cut up all vegetables and put them into separate containers.
2. Heat Olive Oil: In a large soup pot, coat the bottom with olive oil. Heat on medium until a small flick of water sizzles when added to the oil.
3. Sauté Onions and Garlic: Add diced onion to the heated oil and cook until translucent, about 4 minutes. Add garlic and cook for about 30 seconds until fragrant.
4. Add Carrots and Potatoes: Add carrots, potatoes, and celery (if using). Cook for about 5 minutes until they begin to soften.
5. Add Green Beans and Seasonings: Add green beans, dried basil, dried oregano, and salt. Cook for an additional 3 minutes.
6. Add Liquids and Tomatoes: Add diced tomatoes, Roasted Garlic Rao sauce, chicken broth, beef broth, and vegetable broth. Bring the mixture to a boil.
7. Simmer: Reduce heat and let the soup simmer for at least 10 minutes.
8. Add Beans and Pasta: Add chickpeas, kidney beans, black beans, Great Northern beans, and Orzo noodles. Let cook for an additional 10 minutes.
9. Serve: Once the soup is done, let it cool slightly before serving. Garnish with Parmesan cheese and serve with crackers if desired.

Additional Tips:

• You can add cooked chicken, bacon, or pasta noodles for extra protein and flavor.
• For a thicker soup, mash some of the potatoes before adding the beans and pasta.
• Adjust seasonings to taste.

Estimated Calories per Serving:

Based on a serving size of 1.5 cups, this soup has approximately 250-300 calories per serving. This estimate can vary based on the exact quantities of ingredients and any additional garnishes or sides.

If you need new kitchen to try these dishes yourself, text KARE to 85377 or email kenalgerrealestate@gmail.com .