Minestrone Soup

Around the time when I was crowned as Dairy Princess, I went out to dinner with a good friend of mine.We went to the Hotel Ivanhoe and had our choice of soup or salad. We both chose soup and then had a even more difficult decision, to choose the Butternut Squash or the Minestrone Soup. We both chose different soups and fell in love with both. After a while of experimenting with different combinations of ingredients, I found a mix that tasted just as delicious as the first time I had it. This is my rendition of the delicious classic. 

You will need:

1 medium onion chopped roughly

2 stalks of celery, chopped

A handful of baby carrots, chopped or 1 large carrot diced roughly

2 cloves of garlic, peeled crushed and chopped 

6 cups of chicken stock

1 8 oz. can of tomato sauce

1 can of kidney beans rinsed and drained thoroughly  

A pinch of red pepper flakes (depending on how much of a kick you want)

2 tsp. dried basil 

1 tsp dried parsley

1/2 of a cup of white wine 

1. Make sure all produce are thoroughly washed and dried. Then begin to prepare the produce. Cut off both tips of the onion and then cut it in half. Proceed to peel and chop the onion. ( Simple Tip: Chew a strong mint gum while cutting up the onion, it'll prevent you from crying) Wash and chop the rest of the produce. 

2. Pour the drizzle of olive oil into the bottom of a large skillet on Medium High heat. Add the onions, celery and carrots (aromatic veggies) and a pinch of salt to draw out the moisture. Saute the aromatic vegetables for around 5 minutes on medium high and then turn the heat down to medium low and let the veggies sweat until translucent.

3. Once the vegetables are translucent add the chopped garlic and the pinch of red pepper flakes. Cook until fragrant ( DO NOT LET THE GARLIC BROWN) Then remove the pan from the heat and set aside. 

4. Place the large stockpot on the stove and turn the heat to medium high. Add the precooked vegetables and the white wine. Cook until the wine has reduced by half and then add the chicken stock.

5. Bring the mixture up to a boil and then add the can of tomato sauce and parsley and basil. Taste and adjust the salt and pepper to your taste. Add the rinsed can of kidney beans and then bring the soup to a boil.

6. At this point in the recipe you can choose to add whatever small pasta you would like to the boiling soup. Each pasta is different and so you need to check the label on the box of pasta to see how long you cook it for. Add the pasta into the boiling water and cook until al dente.


This soup is best served hot. I personally enjoy it with a side of toasted sourdough bread to dip in the soup!