I love a good minestrone soup -- and although the weather tells me soup season is almost left behind for another few months (I don't know about you, but I have a hard time eating soup when it's 90!), I made up one more batch and it was a hit!
I am calling this recipe the best minestrone soup, because, it was, the best minestrone I've had in a long time. This recipe comes from The Little Brown House, a wonderful blog with tasty recipes -- like homemade crescent rolls! And, what's better -- I just used veggies I needed to get out of my pantry closet! The original recipe uses zucchini and broccoli, which I think I'll have to try next time.
The Best Minestrone Soup - Adapted from The Little Brown House
2 C beef broth (low-sodium)
2 C chicken broth (I used homemade)
1 C water (if needed)
4 medium carrots, sliced
3 stalks of celery, sliced
1 can green beans, drained (I'd use fresh, if I had some)
1 large potato, cubed
1 can diced tomatoes, undrained
1 can Great White Northern Beans
1 C orzo pasta, uncooked
Chop up those veggies!
Combine the broths together in a large stock pot. Bring to a simmer and add in the carrots, celery and potatoes. Simmer for 20-30 minutes, covered, until potatoes are tender.
Stir in the tomatoes...
Then, add in the beans and green beans. Season with oregano and basil to taste.
Cover and continue to simmer for an additional 10 minutes.
Add in the pasta (any small pasta will do), and cook for an additional 10 minutes, or until the pasta is done. You may need to add 1 C water if there is not enough broth/liquid for the pasta!
Serve up and nice bowl of soup!
It was perfect paired with a thin crust, spinach and tomato pizza. Yummy!
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