moosewood minestrone

I adapted this recipe from the Moosewood Cookbook by Mollie Katzen to make a Minestrone that was more like a stew. It was really thick! I added Parmesan rind to the stew as it simmered, and finished it with freshly squeezed lemon juice to brighten the flavors. I also added baby spinach (instead of diced fresh tomatoes) just before serving to add color and texture. The parsley and freshly grated Parmesan garnishes also added a lot to the finished dish. Healthy and good. We ate it with warm flatbread.

  • 2 T olive oil
  • 2 cups chopped onion
  • 5 medium cloves garlic, minced
  • 1 1/2 to 2 tsp salt
  • 1 stalk celery, minced
  • 1 medium carrot, diced
  • 1 small zucchini, diced and/or 1 cup diced eggplant
  • 1 tsp oregano
  • fresh black pepper, to taste
  • 1 tsp basil
  • 1 medium bell pepper, diced
  • 3-4 cups (or more) water (I used stock)
  • 1 14 1/2-oz can tomato puree (approximately 2 cups)
  • 1 1/2 cups cooked pea beans, chickpeas, or kidney beans (if canned: well-rinsed and well-drained)
  • 1/2 to 1 cup dry pasta (any shape) (I used Ditalini)
  • 1 or 2 medium-sized ripe tomatoes, diced (optional)
  • baby spinach (or other greens, optional)
  • fresh lemon juice
  • 1/2 cup freshly minced parsley
  • Parmesan cheese (and rind – optional)
  1. Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, and 1 1/2 tsp salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Add Parmesan rind (if using), cover, and cook over very low heat about 10 more minutes, stirring occasionally.
  2. Add bell pepper, zucchini, water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
  3. Bring the soup to a gentle boil. Add pasta, stir and cook until the pasta is tender. Add lemon juice. Stir in the diced fresh tomatoes or baby spinach, and serve right away topped with parsley and Parmesan.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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