Minestrone is a very versatile soup that doesn’t have a strict ingredients list; you just need to cover the basics and go with whats in season (or what you have). Basic formula: vegetables, broth, beans, and tomatoes. Usually the tomatoes in the soup thicken it so it’s a hearty meal.
When we were making this, we didn’t expect it to taste this amazingly authentic, but clearly we have some Italian blood somewhere, even if we had to transfuse some into our veins while we were in Italy. Our souls are little Italian Grandmas or Nonnas.
- 2 small onions
- 4-5 carrots, rough chop
- 2-3 stalks of celery
- 2 cup of green beans, pieces
- 2 cloves of garlic, chopped
- 1 28 oz can of crushed tomatoes
- chicken broth
- white wine
- Italian seasonings
- rosemary salt
- olive oil
Heat enough olive oil to coat the pot and the butter. Let butter melt and wait until it’s done foaming.
For this next step you will follow this pattern with each ingredient: add, mix, sauté for a minute. Onions, carrots, green beans, celery, and garlic. Make sure everything is incorporated then season with salt (we used our rosemary salt) and pepper.
Add some white wine and continue cooking for 5 minutes.
Add crushed tomatoes and Italian seasonings, and let simmer for 10 minutes.
Next, you will pour in enough chicken broth to make it from a sauce to thick soup consistency, it’s up to your liking how thick or thin it is. We put in about a cup. Let the soup simmer together for 10-15 minutes, then it’s ready to eat!