Sherry’s Hearty Minestrone Soup
January 19th, 2009 Posted in Good Times & Events, UncategorizedContinuing on with my previous blog entry about local farmers markets, I thought it would be apropos to provide you with my favorite Minestrone Soup Recipe. Of course, you can add or delete almost any vegetable and still wind up with a fabulous, hearty winter soup.
The same goes for whatever carbohydrate you wish to add, whether it be 
pasta noddles, beans — or better yet — both! I would still add the pureed butter beans for flavor and to thicken the soup whether you add pasta noodles or additional beans.
I would, however, stay away from adding green beans, unless you plan to eat the soup within 2 days, as green beans tend to spoil quickly and can cause food poisoning.
Ingredients
Enough olive oil to coat bottom of soup pot (I prefer light, but your choice)
2 large onions cut in large dice
2 celery stocks cut in large dice
2 carrots peeled, cut lengthwise and then cut in 1/2″ pieces
2 cloves garlic finely chopped (more if you love garlic like I do)
1 ham hock
2 or more 1lb 12 oz cans of diced tomatoes (or fresh in the summer)
2T fresh chopped Italian parsley
4 cans of chicken stock or more, if needed, to cover vegetables
2 cans butter beans pureed
Salt and freshly ground black pepper
4 small zucchinis medium diced
4 yellow, red or orange bell peppers roasted, cored, skinned and cut into strips
Freshly grated Parmigiano-Reggiano cheese for serving
6 fresh chopped basil leaves, also for serving
Instructions
In a suitable-sized soup pot, heat enough olive oil to cover bottom of pan over medium heat until hot but not smoking.
Add the onion and cook approximately one minute.
Add celery, carrots and garlic. When simmering nicely, set heat on low and simmer until vegetables begin to soften and onions are translucent. Stir periodically to avoid scorching.
Add tomatoes and parsley. Cook at least 5 more minutes for flavors to combine.
Add the stock and one less can of water than called for; ie., if adding 4 cans of chicken stock, only add 3 cans of water. Add pureed butter beans to soup mixture. Season with salt and pepper to taste.
Add zucchini, ham hock, kidney beans or butter beans and simmer for 30 minutes.
If adding pasta noddles, add and then simmer for 15 minutes longer.
Remember to stir the soup occasionally and make sure it is simmering; not boiling. Add more water or stock if necessary during the cooking process.
Before serving, add the roasted peppers. Remove from heat and stir in parmesan to taste.
Top each bowl of minestrone with grated Parmesan and shopped basil. A dollop of sour cream may also be added to each bowl to enrichen the flavor of the soup, if desired.
Enjoy with French Bread or any other homemade breads for lunch or add a green salad for a healthy winter dinner…
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Tags: farmers markets, hearty minestrone soup, minestrone soup, paso robles, San Luis Obispo County, sherry cox, Sherry Lee Cox