Minestrone Soup

One of my first dates with my husband was dinner at his place.  Alongside his oozing charm, wit and out-of-the-box humor, his culinary skills were rather effective early on in our relationship.  He had me at how you doin’? when he served up his homemade minestrone soup as a starter.  He went on to follow it up with spinach lasagna, finishing the meal with fresh-baked blackberry pie.  Yes indeed, I am one lucky girl.  This soup is one of my top three favorite dishes Jeremy makes.  Did I mention we’ve tied the knot since?    

  We’ve had a few life changes since.  I’m quite grateful for all of them. 

To all those in the courting phase, serving up this Italian delight to your courtee will earn you mega points.  Hot soup is second to none in the sub-zero winter, but this recipe is light enough for a Tuscan summer too.  This version of minestrone has limitless options, depending on your vegetable preference.  The following recipe is Jeremy’s Minestrone Magnum Opus.

Jeremy’s Minestrone Magnum Opus
Serves 6.

2 Tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
2 leeks, halved, then finely sliced
1 cup fresh green beans (cut into ~1 inch pieces)
1 zucchini, sliced (or halved, then sliced)
1/2 lb of large carrots (no baby chlorinated carrots please), peeling optional, sliced
 2 stalks (not heads) of celery, sliced
1 can diced tomatoes (15 or 28 oz. depending on tomato preference)
1 can white cannelini beans (15.5 oz)
32 oz. organic vegetable broth, no msg (homemade or the “box” is perfect)
1 cup elbow macaroni (1/4 cup quinoa as wheat-free, gluten-free alternate, just simmer twice as long) 
1 bay leaf
1 teaspoon dried basil
Sea Salt and Crushed Black Pepper, to taste
*Optional: fresh grated parmesan cheese and/or fresh basil pesto

In a large soup pot,
Sautee the minced garlic in about 2 Tbsp. Olive Oil for 1 minute
Add chopped leeks, carrots, celery, green beans and zucchini, sautee for 10 minutes
Add vegetable broth, diced tomatoes, dash of sea salt and black pepper to taste, a bay leaf, dried basil, simmer for 30 minutes
Add cannelini beans and elbow macaroni, simmer for additional 7-8 minutes
Remove bay leaf and serve

*A little sprinkle of freshly grated parmesan cheese on the top of your bowl of soup allows for a standing ovation.

Additional Options
*You just might reach a new state of Minestrone Souptopia by tossing a dollop of fresh basil pesto on the top.  I’m a little obsessed with fresh pesto though.  Pesto recipe coming soon, when there’s basil on the ground here, in place of the 3 feet of snow.
*Go Green and add some finely chopped kale to the broth before simmering.