2 quarts good-quality vegetable broth
1 can (14.5 ounces) petite-cut diced tomatoes
2 tablespoons olive oil
1 large onion, finely diced
1 large celery rib, finely diced
1 large carrot, finely diced
2 teaspoons Italian seasoning
1/4 to 1/2 teaspoon red pepper flakes
2 cans (15 to 16 ounces each) small white beans, not drained
1 cup ditalini pasta
Seasonal Vegetables (Pick 1)
Salt and ground black pepper to taste
Salt and ground black pepper to taste
Grated Parmesan cheese (optional)
Except for the true dog days of summer, I eat soup nearly year-round, so it's nice to have a formula that works for every season. And if you think soup isn't for supper, give this one a try. It's stick-to-your-ribs substantial. Don't limit yourself to the vegetables I've suggested. Some others to consider: green beans, leafy greens (both firm and tender), yellow squash, bell peppers. Just figure about 8 ounces each of 2 vegetables. Or create your own minestrone soup vegetable mix, using about 1 pound of vegetables in all.
Cooking Channel User
I have been making the Summer version since 2010 when I found this recipe in a USA Weekend magazine when I lived in NY. I now live in NJ (another state with a ton of Italian restaurants) and I can say I have never made or eaten a better minestrone than this one and measure all others against it. My family loves it and I make an extra large batch to give some to my daughter and son-in-law who fight over it. Besides the taste, what I love about this recipe is how simple the ingredients are and the versatility of the ingredients. Try it - you can't find better. Yum Making it as I write this.
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