Mamma’s Minestrone

I have watched my mom make minestrone and enjoyed a bowl of hers for years!! I have to admit no one makes a bowl of minestrone like her! But this one is a LOT of her with my spin on it!  With so much garden fresh and local produce available now, it’s the time to make a hearty batch of this minestrone and keep the recipe on hand for the cooler months ahead!  Whether you want to make this one vegan, vegetarian, or for the meat-lover, all options are available!

Serves 6 people

Ingredients:

• 4 Tbsp Vegetable Oil (*I use Olive Oil)
• ½ Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery stalks, washed, trimmed and chopped
• 2 Yellow Potatoes, washed, peeled and chopped (~ 2 Cups)
• Salt and Pepper to taste
• 4 Cups Vegetable Broth
• 1 Cup Chopped tomatoes
• 1 Zucchini, washed and chopped
• 1 can Kidney Beans
• 1 piece Chorizo sausage, finely chopped (*optional)

Directions:

1. Heat oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes until onion is translucent.
2. Add the carrots and celery and cook for about 5 minutes to soften.
3. Add the potatoes, salt and pepper and stir to incorporate all ingredients (it’s ok if some of the vegetables stick to the bottom of the pan a bit, the ingredients will lift off once you add the broth).
4. Add in the broth, allowing the mixture to come to a light boil to cook the potatoes. (*You may need to add a bit more liquid here if you find the potatoes aren’t cooking and the juices are drying up).
5. Add in the chopped tomatoes and zucchini and continue cooking for 6-8 minutes.
6. Add in the kidney beans and chorizo and leave on low heat or a light simmer for at least 10 minutes.
7. Top your bowl with fresh basil or freshly grated parmesan cheese if desired.

*Options:  The options for minestrone are endless! This is a basic recipe I make time after time and my family goes in for two bowls (so much for left overs)!  Minestrone is not supposed to have a ton of broth in it, but just a little to keep the dish moist.  You can always add in more broth if you prefer.  You can omit the chorizo and parmesan cheese to make it a vegan dish, and can add another can of beans if you’d like!  You can also add in 2-3 Tbsp of chopped sundried tomatoes in it which I love!  The longer the pot stays on the stove (just keeping warm), the more the flavours come out too!  Share your favourite way of making minestrone in the comments below.