Anyone who loves soup knows that there are thousands of versions of Minestrone. Loaded with flavor, it’s a simple soup to prepare. This version is adapted from one found in Twelve Months of Monastery Soups by Brother Victor Latourrette. He and his brother monks live at Our Lady of the Resurrection Monastery in New York.
Minestrone
serves 6-8
3 quarts water
3 carrots
3 potatoes
1 cup green beans
2 celery stalks
1 14.5 oz can cannellini beans, drained and rinsed
1 14.5 oz can fire roasted tomatoes
3 onions
1/4 cup olive oil
1 cup dry white wine
1 cup elbow macaroni (I used Dreamfields)
tarragon, minced
salt and pepper to taste
Wash and peel vegetables and cut into small pieces. Pour the water into a large soup pot and add all veggies except beans and onions. Cook over medium heat for one hour.
Saute the onions in 2 tb. olive oil. When onion begins to turn golden, remove pan from heat.
To the soup, add the onions, wine, beans, the rest of the olive oil, macaroni, tarragon, salt and pepper and continue cooking for 15 minutes. Cover the pot and allow the soup to simmer for an additional ten minutes.
Serve with some crusty whole grain bread and a small salad. Since you already opened the wine, you might as well enjoy a glass with your meal 🙂
