My son didn’t order a salad, although the rest of us did, but he did get a bowl of minestrone to start his meal. After I had finished my salad, I tasted his wonderful soup and decided I would finally find a recipe to make at home.

Minestrone is an Italian vegetable soup that also features a small pasta. There are many versions — I’ve found out— as I have thumbed through cookbooks and looked on the Internet for a recipe my family would enjoy. Some minestrones are made with vegetable broth, others with a meat broth. Most of the recipe I saw use onions, carrots, zucchini, beans and tomatoes and a number of spices and herbs including oregano, basil and parsley.

On Sunday, I made my version of an Olive Garden copycat recipe I had seen online. I read reviews from others who had tried the recipe and incorporated some of their ideas. For instance, instead of adding the uncooked small shell pasta to the soup, I cooked it separately and mixed it into each bowl as I served it. That avoids soft, soggy pasta, which I do not like. I also didn’t add spinach because I had already bought enough ingredients for the soup!

The soup was easy to put together and smelled wonderful as it cooked.

I shared the minestrone with my parents and sister, who was visiting for the weekend, and we all enjoyed this flavorful and colorful soup that is very similar to the Olive Garden version.

MINESTRONE

Olive oil for sautéing

1 small onion, diced

1/2 cup chopped zucchini

1/2 cup frozen cut Italian green beans

1/4 cup chopped celery

3-4 cloves garlic, minced

4 cups vegetable broth (Try to find a low-sodium brand. I used Pacific Natural Foods)

1 15 oz. can red kidney beans, rinsed and drained

1 15 oz. can great northern beans, rinsed and drained

1 14 oz. can petite diced tomatoes, drained

1/4 cup tomato sauce

1/2 cup carrots, chopped or julienned

2 tablespoons chopped fresh parsley

11/2 teaspoons dried oregano

11/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups hot water

1/2 cup small shell pasta.

In large soup pan sauté onion, celery, garlic, green beans and zucchini in oil until onions turn translucent. Add remaining ingredients except pasta. Bring soup to boil, then reduce heat and allow to simmer 30-40 minutes. While simmering, cook and drain pasta. Stir pasta into serving bowls along with soup.

lisa@wilsontimes.com | 265-7810 source : www.wilsondaily.com