Tomato Garlic Minestrone
Thick, rich vegetable and pasta stew
Equipment
- Large Dutch oven or stock pot
- Apron (tomato sauce will splatter!)
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 ribs celery, diced
- 3 large carrots, diced
- 1 tsp salt
- Freshly ground black pepper
- 2 cups green beans, trimmed and diced (1/2-inch)
- 2 zucchini, diced (1/2-inch)
- 1 can cannellini beans, drained and rinsed
- 1 24-oz jar roasted garlic marinara sauce, such as Rao's
- 8 cups water
- 1 Parmesan rind (optional)
- 1 cup orzo pasta, dried
- 1/3 cup Parmigiano-Reggiano or Parmesan cheese, plus more to serve
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil over medium in a large Dutch oven or stock pot. Add onion and cook 2-3 minutes until it begins to soften. Add garlic, celery, carrot, salt, and pepper, cooking 4-6 minutes more. Stir in green beans and zucchini and cook 5 minutes.
- Add marinara sauce, beans, water and Parmesan rind (if using), and bring to a simmer. Add orzo, stir and simmer, uncovered, 10 minutes. Stir pasta often so it doesn't stick to the bottom of the pot.
- After 10 minutes, remove from heat and let stand with lid on 10-15 minutes. Stir in 1/3 cup grated cheese and chopped parsley. Serve with additional cheese, if desired.
Notes
My favorite jarred marinara sauce to use in this recipe is Rao's Roasted Garlic Sauce. You could substitute another brand or a large can of crushed tomatoes with a bit more garlic, though I have not tested it this way.
The recipe as written creates a thick pasta stew. If you want your soup to have with more broth, increase the water in the recipe from 8 cups to 10 cups or so.
Parmesan rind adds flavor when simmered in a dish. Before serving, discard the rind.