Ingredients
3 medium carrots, diced
3 stalks celery, diced
1 medium onion, diced
3 cloves of garlic, minced
1 medium zucchini, diced
28 oz can of diced tomatoes, or whole tomatoes broken up
15 1/2 oz canned kidney beans
15 1/2 oz garbanzo beans
3 tbsp. tomato paste
32 ounces chicken broth, low sodium
1 cup water
2 tsp crushed fennel seed
2 heaping tsp dried oregano
5- 10 leaves of fresh basil, chopped
red pepper flakes
salt and pepper taste
Heat about a tablespoon of olive oil in a large stock pot. Saute carrots, celery, onion 4 or 5 minutes until they begin to soften. Add garlic and zucchini and saute another 1 – 2 minutes.
Add tomato paste, chicken broth, tomatoes, and water and season with salt, pepper, and all of the seasonings you like.
Add beans and cook about 20 – 30 minutes.
For added flavor, I like to add a parmesan rind to the cooking process.
Top bowls with parmesan cheese and more fresh basil if desired.
I reheat bowls of minestrone and add a handful or two of baby spinach.
Makes 3 Quarts
Instant Pot version: follow the same directions to saute the vegetables and season. Once you’ve added the liquid, use the soup/stew settings for the lowest amount of time. Add the beans and go another round on the soup / stew settings. At this point, you can cool overnight and freeze. I put two cups of soup and 2 loose cups of spinach in a wide mouth large ball jar and freeze.
