Rancho Gordo's Minestrone Soup
A cozy and hearty Minestrone Soup brimming with vegetables, beans, and vibrant flavors, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup Rancho Gordo beans (such as Marcella or Black Eyed Peas) These beauties are the heart of the soup; their unique flavors bring depth.
- 2 tablespoons olive oil The golden elixir that starts everything off with a sizzle.
- 1 medium onion, chopped Adds flavor and sweetness; consider using shallots for a milder taste.
- 2 medium carrots, diced Crunchy and sweet, they give a lovely texture.
- 2 stalks celery, diced Adds a refreshing crispness; feel free to substitute with fennel for a twist.
- 3 cloves garlic, minced Because garlic is life! It will fill your kitchen with an irresistible fragrance.
- 1 medium zucchini, diced A tender bite that’s perfect for soaking up the broth’s flavors.
- 1 can (14 oz) diced tomatoes A splash of acidity that brightens the entire dish.
- 4 cups vegetable broth For a richer flavor, you can use chicken broth or homemade stock.
- 1 teaspoon dried oregano A sprinkle of this herb will transport you straight to Italy.
- Salt and pepper to taste Essential for balancing flavors.
- Fresh basil, for garnish Adds a fresh touch right before serving!
Instructions
Preparation
- In a large pot, pour in 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften and the onions become translucent.
- Add in the minced garlic, stirring for about a minute.
- Next, add the diced zucchini and the can of diced tomatoes. Stir well and let them cook for another 3-4 minutes.
- Pour in 4 cups of vegetable broth, then add the Rancho Gordo beans and a teaspoon of dried oregano. Bring the soup to a gentle simmer.
- Let it cook for 20 minutes, allowing the flavors to deepen and come together.
- Season with salt and pepper to taste.
- Ladle the minestrone into bowls and garnish with fresh basil.
Notes
Storage: Let leftovers cool completely, then transfer them to an airtight container. They will keep well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat on medium heat adding a little water or broth.