Back in my working days, I used to make a pot of this minestrone each week and eat it for lunch every day. It really is delicious, and it turns out a little bit different each time. This recipe can be made vegetarian- and vegan- friendly as well and still maintain the deliciosness of the original recipe.
2 – 4 Tbsp olive oil
1/3 – 1/4 of a stick of butter (omit for the vegan version)
1 large yellow onion, chopped
4-5 cloves garlic, minced
Sprinkling of sea salt (maybe about 1 tsp)
—saute for a few minutes, then just add the rest as you chop:
3 red or yellow potatoes, peeled and cubed*
1 lb Green beans, chopped
2-3 large carrots, peeled and chopped
3 -4 small Zucchini, chopped
28-oz can of whole tomatoes with juice, chopped
1 lb bag of fresh baby spinach
2 (32 oz) boxes of chicken broth (use vegetable broth for vegan/vegetarian renditions)
1 can each of white and red kidney beans, drained and rinsed
1/2 lb browned ground beef (omit for vegan/vegetarian)
red pepper flakes, oregano, salt, and course ground pepper to taste
- Select a large pot (about 8 qt), preferably with a thicker bottom.
- Saute your bunions, and then turn down the heat and throw the rest of the vegetables into the pot as you chop them, in the order specified above.
- After you’ve added the broth, turn up the heat to high, and add your rinsed and drained beans, pre-browned meat, and seasonings.
- I usually let it simmer for about an hour, turn off the stove, go to bed, then refrigerate it in the morning.
*If you know you are going to freeze this (it makes a really large pot), you may want to substitute 1/2 cup dry quinoa, which you’ll pour in at the end, after you’ve added your chicken or vegetable broth.