I created this amazing Minestrone soup last night and have been dipping into it since. I had to share the recipe with you. Because of the mushrooms, the stock and tomatoes the base is very rich. The penne pasta adds a satisfying starchy element. Even if you don’t love Minestrone, you will appreciate this soup. It’s rich like a beef broth but it’s vegetarian.
48 oz. Pacific vegetable stock
1 28 oz. can fire roasted tomatoes and juice
1/2 box penne pasta
1/4 C. extra virgin olive oil
3 cloves finely chopped garlic
1/2 yellow onion, chopped
2/3 oz. dried porcini mushrooms
1 15 oz. can each black beans, kidney beans and navy beans, rinsed well and drained
1 C. chopped, raw spinach
2 stalks celery, chopped
sea salt and pepper to taste
water as needed (don’t dilute the delicious stock too much though!)
generous handful grated, quality Parmesan cheese for topping
In a large stock pot, place vegetable stock, beans, and tomatoes. Simmer over medium low heat while chopping vegetables and grating cheese.
Add penne and cook 11 minutes. Add porcini and spinach during the last five minutes cooking time.
Serve in individual bowls topped with Parmesan cheese.