Shout out to our fan @roezmarymarie for sharing her minestrone recipe with us! There's just something so irresistibly cozy about a hearty soup. If it weren't 80 degrees out I'd be curled up by a fireplace with a bowl of it. Because how yummy does this look?
Rosemary even shared her actual recipe with us:
Minestrone with Fresh Pasta
1 onion, chopped
2-3 carrots, chopped
1-2 celery stalks, chopped
2-3 TB tomato paste
4 cups chopped vegetables of your choosing - peppers, corn, mushrooms, green beans, zucchini, etc.
2 garlic cloves, diced
1 TB chopped fresh oregano (or 1-2 tsp dried)
1 TB chopped fresh thyme (or 1-2 tsp dried)
28 oz can diced tomatoes
4 cups vegetable broth
2 bay leaves
12 oz. fresh pasta
Optional greens (spinach, kale, etc.)
Optional red pepper flakes
Optional parmesan cheese
Warm a few tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add onion, carrots, celery, and tomato paste. Season with salt and pepper and cook, stirring occasionally, 7-10 minutes.
Add the additional chopped vegetables, garlic, oregano, and thyme and cook for 1 minute.
Add the tomatoes and their juices, vegetable broth, and bay leaves. Season with salt and pepper and stir to combine. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes.
Add fresh pasta and greens and cook for an additional 5 minutes.
Remove pot from heat and take out the bay leaves. Optional - season with additional salt and pepper, a few red pepper flakes, and/or a drizzle of olive oil.
Serve garnished with parmesan cheese.
Let us know if you try Rosemary's recipe and be sure to send us a photo, too!