Though summer may seem like an odd time to make soup, I was suddenly overcome with the urge to make some this past weekend. My husband loves to eat soup, and I love to make it – it’s so dead easy to gather up some yummy bits of this and that, toss them into a pot and let time and heat work their magic. Bingo, bango, soup is on! In this case, I was flipping through an absolutely out-of-control stack of magazines that I’ve been carefully hoarding in one of my kitchen cupboards for the past decade and a half, when I stumbled upon a recipe for Minestrone Soup. The soup looked divine, but my husband is…you guessed it…allergic to tomatoes. Of course he is! The poor guy can’t catch a break on the food front, but the more I thought about it, the more I started to wonder if I couldn’t just make a Green Minestrone Soup instead. And lo I did! And it turns out that I didn’t miss the tomatoes at all.
Plus, when I thought about it, I realized that making soup packed with veggies in the summer isn’t so weird after all when you consider the bounty that is underway in the August garden.
What goes into Green Minestrone Soup? Basically, if it’s green and it grows, feel free to toss it in my friends. That’s what I did!
(PS. I do realize that carrots are orange but I can’t make a soup without carrots as a flavour base. I’m pretty sure that’s a soup rule carved into stone somewhere.)
Green Minestrone Soup Recipe
- olive oil
- 1 onion (or 3 shallots), chopped
- 1 celery stick, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- Red pepper flakes, pinch
- 2 L (8 cups) chicken (or vegetable) stock
- Parmesan cheese rind (just cut off the waxy rind from a piece of real Parmesan cheese)
- 2 small or 1 medium zucchini, diced
- 1 can beans (I used a mix containing black-eyed peas, cannellini beans and romano beans, but any favourite beans will work including kidney beans or chick peas)
- 1 cup penne pasta (or any small pasta)
- 2 cups (or handfuls) of green beans, trimmed and cut into bite-size pieces
- 2 cups (or handfuls) spinach (or kale)
- Parmesan cheese
- Salt and pepper
- Fresh basil
- In large soup pot, heat oil over medium high heat. Add onion, celery, and carrot and saute for 3 minutes.
- Add salt and pepper to taste. Add garlic and red pepper flakes and cook for 1 minute.
- Add stock, Parmesan rind, zucchini, beans, and pasta. Heat to boiling, and then turn heat down to simmer. Add green beans and cook until pasta is almost fully cooked – about 7 minutes.
- Add spinach and stir to wilt leaves – about 1 miunte.
- Serve in bowls with crusty bread. Grate fresh Parmesan over top and add fresh basil to taste.