Minestrone Soup

Minestrone used to be my favorite soup as a kid. There is something festive about its bright colors and varying textures. With harvest in full swing, we have an abundance of colorful vegetables kicking around. This soup is filled with the full spectrum. I like to throw in a red onion to complement the orange and green shades in the palette. Adding the vegetables in stages allows each to cook to its own ideal texture and it also allows the flavors to layer.

Orzo gives the soup a little heft and makes it more substantial than a typical vegetable soup. Kidney beans fill out the protein side of things, making this Minestrone an excellent choice for an simple and satisfying vegetarian meal, if using vegetable stock.

Minestrone Soup – serves 6 – 8

2 T olive oil
1 leek, cleaned cut into 1/2″ pieces
1 heart of celery
5 small onions (cipolline or boilers), or 2 medium onions, peeled and quartered
1 T tomato paste
2 carrots, peeled and chopped into spoon-sized pieces
2 parsnips, peeled and chopped into spoon-sized pieces
2 medium tomatoes, diced
3 T chopped fresh oregano
1 15.5 ounce can kidney beans
1 C dried orzo
4 C vegetable or chicken stock

In a stockpot over medium heat, saute onions and leeks in oil. Add carrots, parsnips and tomato paste. Lower heat and allow to condense for 5 minutes. Add the celery, toss to coat with the tomato paste and cook another 5 minutes. Add tomatoes, toss and cover. Cook over medium heat, stirring occasionally to keep the bottom from browning, 10 minutes

Add stock, beans and orzo. bring to boil, lower heat and simmer 10  minutes until the pasta is cooked. Season to taste.

Serve hot with freshly grated Parmesan cheese.