ABC Minestrone Soup

This tummy-filling quick-cook vegetable soup will have the kids spelling m-o-r-e on their spoons!
Originally published May, 2008

Recipe by Paula Bowman
Photo by Michael Alberstat
Food styling by David Grenier
Prop styling by Sasha Seymour

• 2 tbsp olive oil
• 1 cup diced carrots (about 2 medium)
• 1 cup diced sweet yellow onion (about 1 small)
• 2 stalks celery, halved lengthwise and diced (about ½ cup)
• 1 cup diced fennel (about ½ small fennel bulb)
• 1 tsp minced garlic
• 12 fresh basil leaves
• 1 796-mL can diced tomatoes, drained
• 4 cups low-sodium chicken stock or vegetable stock
• 1 cup green beans, cut into thirds
• ⅓ cup uncooked alphabet pasta
• Shaved pecorino or Parmesan (optional garnish)

1. In a large pot, heat olive oil over medium heat. Add next 5 ingredients with 3 basil leaves. Season with salt and pepper and cook, stirring often, until vegetables begin to soften, about 10 minutes.
2. Add tomatoes and stock and bring to boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Remove basil leaves and discard.
3. Add pasta and green beans and cook 5 minutes more, or until pasta and beans are cooked.
4. Tear remaining basil leaves into small pieces and add to soup just before serving.
5. Adjust seasoning, ladle into warm bowls and garnish with cheese.

Keep rind on top of mind Don’t throw Parmesan rinds away—instead wrap tightly and freeze. This soup becomes wonderfully complex with the addition of rind to the simmering stock.

Make ahead This soup can be made in advance to the end of step 2 and chilled for one day. Bring soup to a simmer before completing step 3.