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Sides · Soups
Grandma Gina's Minestrone Soup
Ingredients
- 16 Can Dry Cannellini Beans
- 3 Garlic Cloves - Minced
- 1 Onion - Chopped
- 2 cups Celery - Chopped
- 2 cups Carrots - Chopped
- 2 Medium Sized Potatoes - Chopped
- ¼ cup Fresh Parsley - Chopped
- 28 oz Can of Whole Peeled Tomatoes - Undrained
- ½ tsp Oregano
- 28 oz Can of Water - Use Whole Peeled Tomatoes Can
- 2 Large Heads of Escarole - Roughly Chopped into thirds or quarters
- Grated Pecorino Romano Cheese
- Salt
- Pepper
- 8 to 12 oz Fresh Green Beans - Chopped
- Olive Oil
- 1 cup Uncooked Ditalini Pasta
Steps
- In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are soft and translucent.
- Add chopped celery, and carrots. Continue to Sauté onion, garlic, celery, and carrots until vegetables become slightly tender. Add salt and pepper to taste.
- Add the 28 oz can of whole peeled tomatoes and 1 - 28 oz can of water. Add a 1/2 to 1 teaspoon of Salt and Pepper
- Bring to a low boil. Using a spoon or metal spatula break down the tomatoes to bite size, as they cook.
- Add oregano, parsley and 1 quart of water, then bring the pot to a boil.
- Add Green Beans, Undrained Cannellini Beans and 1 can of water - Cook at Low Boil for 20 minutes or until green beans become tender.
- Add Rough chopped Escarole - Cook 20 minutes. Escarole will shrink down and become tender.
- Add Salt and Pepper to taste.
- In a separate pot, par cook 1 cup Ditalini Pasta - approximately 7-8 minutes
- OPTION - Add 3-4 ladles of pasta water to soup - Starch pasta water will thicken soup. Adjust accordingly to your desired texture
- Drain pasta and add to the soup pot
- Cook at low to medium boil until pasta noodles are fully cooked.
- Done - Serve with Romano Cheese
Notes
Optional: Add 3 to 4 ladles of the starchy pasta water directly to the soup to help thicken the broth.
Freezing Note This soup freezes beautifully, though the vegetables will become slightly softer upon reheating.
Important: Pasta does not freeze well and will turn mushy. If you plan to freeze a batch of this soup, prepare the vegetable and bean base completely without the pasta. Freeze the soup base alone. When ready to eat, reheat the soup, cook the ditalini fresh in a separate pot, and stir the fresh pasta directly into your hot bowl.
Freezing Note This soup freezes beautifully, though the vegetables will become slightly softer upon reheating.
Important: Pasta does not freeze well and will turn mushy. If you plan to freeze a batch of this soup, prepare the vegetable and bean base completely without the pasta. Freeze the soup base alone. When ready to eat, reheat the soup, cook the ditalini fresh in a separate pot, and stir the fresh pasta directly into your hot bowl.
Sides · Soups · Recipe entered by: Greg DeSanto
Grandma Gina's Minestrone Soup
Steps
- In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are soft and translucent.
- Add chopped celery, and carrots. Continue to Sauté onion, garlic, celery, and carrots until vegetables become slightly tender. Add salt and pepper to taste.
- Add the 28 oz can of whole peeled tomatoes and 1 - 28 oz can of water. Add a 1/2 to 1 teaspoon of Salt and Pepper
- Bring to a low boil. Using a spoon or metal spatula break down the tomatoes to bite size, as they cook.
- Add oregano, parsley and 1 quart of water, then bring the pot to a boil.
- Add Green Beans, Undrained Cannellini Beans and 1 can of water - Cook at Low Boil for 20 minutes or until green beans become tender.
- Add Rough chopped Escarole - Cook 20 minutes. Escarole will shrink down and become tender.
- Add Salt and Pepper to taste.
- In a separate pot, par cook 1 cup Ditalini Pasta - approximately 7-8 minutes
- OPTION - Add 3-4 ladles of pasta water to soup - Starch pasta water will thicken soup. Adjust accordingly to your desired texture
- Drain pasta and add to the soup pot
- Cook at low to medium boil until pasta noodles are fully cooked.
- Done - Serve with Romano Cheese
Optional: Add 3 to 4 ladles of the starchy pasta water directly to the soup to help thicken the broth.
Freezing Note This soup freezes beautifully, though the vegetables will become slightly softer upon reheating.
Important: Pasta does not freeze well and will turn mushy. If you plan to freeze a batch of this soup, prepare the vegetable and bean base completely without the pasta. Freeze the soup base alone. When ready to eat, reheat the soup, cook the ditalini fresh in a separate pot, and stir the fresh pasta directly into your hot bowl.
Freezing Note This soup freezes beautifully, though the vegetables will become slightly softer upon reheating.
Important: Pasta does not freeze well and will turn mushy. If you plan to freeze a batch of this soup, prepare the vegetable and bean base completely without the pasta. Freeze the soup base alone. When ready to eat, reheat the soup, cook the ditalini fresh in a separate pot, and stir the fresh pasta directly into your hot bowl.