Every cook occasionally has to deal with unexpected vegetable leftovers. At the moment, I have several stalks of celery, half a yellow onion, and carrots. All I have to do is add in a can of beans and perhaps tomato sauce, cook about 30 minutes and I can serve minestrone soup, a staple of the Italian kitchen since the time of the Romans.
Below is a recipe for quick-cooking minestrone. Feel free to substitute other vegetables as they are available. Whatever you add, made sure to cut the vegetables into pieces about the same size. That will make them all finish cooking at the same time.
Minestrone in MinutesCourse: DinnerDifficulty: Easy
1 1/2 cups frozen mixed vegetables
3/4 cup chopped onion
2 stalks celery, diced
2 cloves garlic minced
1 tablespoon vegetable oil
3 cups chicken broth
8 ounces canned beans drained (red, kidney, black, black-eyed)
1 teaspoon oregano
1 teaspoon ground black pepper
salt, to taste
1/2 cup grated Parmesan cheese
fresh or dried parsley to garnish
- Remove vegetables from freezer, rinse with warm water and let drain. Cut all other fresh vegetables into bite-sized pieces.
- In a 3-quart saucepan over medium heat sauté onion and celery in oil 3-4 minutes. Add minced garlic and sauté another minute until golden brown.
- Add broth and the defrosted vegetables. Bring to boil, reduce heat, cover and cook until ingredients are fork tender, about 20 minutes.
- Add beans and herb seasoning. Cover and simmer 15 minutes. Ladle into bowls. Sprinkle each serving with cheese and parsley.