The Minestrone Soup

The Dinner Train: The Minestrone Soup You’ll Want to Share

When someone is facing a tough time, one of the most powerful ways to show you care is by sharing a meal. Whether they’ve just welcomed a new baby, lost a loved one, undergone surgery, or are navigating another challenge, ensuring that their basic needs are met is a heartfelt way to offer support.

In our special Studio 5 series, “The Dinner Train,” we explore heartwarming recipes and tips to help you create meaningful meals for those in need.

Elena Davis shared her go-to meal for comforting a friend: Minestrone Soup with Crusty Bread—a simple, customizable dish that’s sure to bring warmth and love.

 

Thoughtful Tips Before Delivering a Meal

Before deciding what to make, Elena suggests asking these helpful questions to ensure the meal meets your recipient’s needs:

  • Would you like a meal to save for later, or would you like to enjoy it warm tonight?
  • Do you have any food allergies or restrictions in your family?
  • Do you have any general preferences for what you’d like to eat?

This minestrone soup recipe can be easily customized with the addition of meat or pasta for a heartier option. Paired with Elena’s crusty bread, it’s a hearty and comforting meal.

Minestrone Soup

By Elena Davis

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced (optional)
  • 4 large carrots, peeled and cut into chunks
  • 1 bunch of celery, diced
  • 3 medium zucchini, diced
  • 1 red pepper, diced
  • 1 cup of cut green beans, may use frozen
  • 1 1/2 cups cut leaf spinach, may use frozen
  • 1 large can of diced tomatoes, 28 oz
  • 1 can cannellini beans, 15 oz
  • 7 cups of water (or fill the tomato can twice with water, or broth)
  • Salt and black pepper to taste

Optional: 2 cups of your favorite pasta variety- cooked to al dente texture

Toppings: fresh basil, parsley, and grated parmigiano reggiano

INSTRUCTIONS

1. In a large pot, heat oil over medium. Add garlic, onion, carrots, celery, red pepper, zucchini and 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

2. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add cannellini beans, and 7 cups water; bring to a low boil. Stir in green beans and spinach.*

3. Reduce to a simmer, and cook until all the vegetables are tender, about 20-30 minutes. Season with salt and pepper; and basil. Serve sprinkled with parmigiano and, if using, torn basil and parsley. Drizzle with more oil, if desired.

4. If adding pasta. Cook the pasta according to package directions (undercook 1-2 minutes) and add to the minestrone.

Notes

*omit any vegetables you do not like and add any that you do! Such as: potato, cabbage, or a different variety of beans.

Find the post on Elena’s site, here

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