Today we are traveling to Italy for a classic Italian soup, minestrone soup. I served this soup with cheese bruschetta for my Italian combo. Minestrone soup can be served by itself as it is a wholesome soup.

Minestrone soup is a thick soup made with vegetables, beans, pasta or rice. Onion, celery and carrots are common vegetables used in the soup. Apart from these vegetables, one can use any vegetable that are available in the fridge. I used cannellini beans here but navy, kidney or chickpeas can also be used. The soup is so versatile that meats can also be added to please the meat lovers.

I had a very hard time picking the last combo for this theme. I had tried fish & chips which was not good enough to make its to the blog and I also tried noodles with a chinese side dish. The side dish was a flop and I was all set to make fish & chips again, this Jamie Oliver’s recipe. In the last minute I backed out and finally made minestrone soup with bruschetta.

I am not a big fan of minestrone soup, at least the soups that I have tasted at few restaurants were not to my liking. Yesterday when I was looking for this soup recipes, I was surprised to see how easy this soup preparation is and also lot similar to the vegetable soup I often make. The only difference is, I do not add tomato and even if I do, not as much as most of the recipes called for and I also do not add pasta. After reading some minestrone recipes, I knew I would like the soup. I made the soup for yesterday’s lunch & totally loved it. I only wished I had used less pasta as I had bruschetta to go with it. Also, after adding the pasta, the soup becomes thick and I prefer thinner soups to thick soups.

Cheese & Garlic Bruschetta recipe here

Total Time: 25 – 30 minutes
Preparation: 10 minutes
Cooking Time: 15 – 20 minutes
Serves: 1 – 2

Ingredients:

• ¼ cup Pasta (I used anellini gluten free pasta)
• 2 tsp. Oil
• ¼ small Onion chopped
• 1 small Carrot, cut into thick slices, about ⅛ cup
• ⅛ cup tender Celery slices
• 1 small Red Radish, sliced
• 1 tsp. Garlic chopped or crushed
• 1 small to medium Tomato diced or ½ cup diced Tomato (I used vine tomato)
• ⅛ tsp. Dry Thyme or ½ – 1 tsp. fresh Thyme (I used dry thyme)
• ⅛ tsp. Black Pepper Powder
• ¼ tsp. Salt (adjust to taste)
• ¼ Tomato Puree (I used Pomi strained tomatoes)
• ½ cup Cannellini Beans (I used canned beans)
• 2 cups Stock (can use 2 cups + 2 cubes bouillon)
• 1 cup Spinach, chopped & loosely packed

Preparation:

• Cook pasta following the instructions on the package. I used …. pasta and cooked it for 3 minutes though the instructions called for 4 minutes. Pasta is going to cook when simmering in soup.
• Cut all the veggies and keep aside.
• Heat oil in a pan. When hot add onion, celery, carrots, radish and garlic. Cook for a minute or two minutes.
• Add tomato and cook until soft.
• Add tomato puree, cannellini beans, thyme, pepper and salt. Mix and saute for few minutes.
• Add stock or water and bring to boil. If using water, when it comes to boil add bouillon.
• Boil until vegetables are almost cooked.
• Add pasta, spinach and cook for 2-4 or until all the veggies and pasta is cooked. If the soup is very thick, add some stock and simmer for few minutes.
• Serve hot with some toasted bread or as it is. I served with garlic cheese bruschetta. Soup can be garnish with some cheese.

Note:

• Pasta – I used ¼ cup dry pasta and felt I could have used less pasta and added few more vegetables. Second, since I was serving soup with bruschetta, I felt less pasta in the soup would have been better.
• Stock – I do not like canned or packaged stock. I either use homemade stock or water. Lately I am using Maggi Bouillon. I used two cubes.
• The soup is on the milder sider and one can adjust spice level to taste.

This day in 2014: El Salvador – Pupusa, Curtido & Salsa

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56