I received a stainless steel soup pot as a birthday gift from a friend. I used this new vessel to make the minestrone soup. I like the olive garden Minestrone soup, and always wondered how to make it. I read through several online minestrone soup recipes, and adapted the one to suit our taste buds. For the last one year, I have been making this soup at home. I use hard anodized vessels for cooking. This new stainless steel soup pot is now a part of my kitchen collection, and I will be using it more often to make soups. I had apprehensions that the food may stick/burn and will be hard to clean, however this pot received score of 10/10 from cooking to the cleaning perspective.
Sending this soup for the event No Croutons Required - Vegetarian Soups and Salads hosted by Lisa's Kitchen
Recipe source adapted from here Two peas and their pod
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes (Used 2 fresh diced tomatoes)
4 cups vegetable broth (used 1 can of vegetable broth)
2 cups water
1 (14 ounce) can cannellini beans (Used mix of Great Northern beans and Pinto beans, and boiled them in pressure cooker)
1 cup whole wheat elbow macaroni
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish
(I also added 1 tsp Red Chilli flakes, 1 tsp cumin powder, and pinch of nutmeg)
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.
2. Season soup with salt and pepper, additional powders from the ingredients section, and serve warm. Garnish with parmesan cheese, if desired.