Winter Minestrone

Ingredients

  • 1 1/2 cups chopped onions
  • 5 garlic cloves, minced or pressed
  • 1 cup diced celery
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 cup peeled and diced carrots
  • 1 cup peeled and diced parsnips
  • 1 cup chopped fennel bulb
  • 1 1/2 cups peeled and diced sweet potatoes
  • 2 tsp ground fennel seeds
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp ground dried rosemary
  • 2 (15 oz) cans diced tomatoes with their juices
  • 3 cups water or broth
  • 1 (15 oz) can red kidney beans
  • 3/4 cup chopped parsley
  • grated Parmesan cheese

Directions

  1. In a large soup pot, saute the onions, garlic, and celery in the oil on medium low heat for about 10 minutes.
  2. Stir in the salt, carrots, parsnips, and chopped fennel bulb.  Cover and cook for 10 minutes, stirring frequently.
  3. Add the sweet potatoes, ground fennel, oregano, red pepper flakes, and rosemary and cook for an additional 5 minutes.
  4. Add the tomatoes and water or broth.  Cover and simmer on low for 20 to 30 minutes.
  5. Add the beans and parsley and cook for an additional 10 minutes.
  6. Serve with grated Parmesan cheese.

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