I don't know why, but minestrone soup has always been my least favorite soup. I suppose I've always favored a soup I can add cream to. Of course it hasn't helped that my first introduction was probably out of a can, which makes me shudder. I made some chicken stock the other day which had me thinking "why don't I make this more often?" because it truly can't even compare to store bought. It was so good I wanted to just drink it like that, as a broth. I felt a minestrone soup would highlight the homemade stock and also give the opportunity to be healthy by packing it with veggies. I made a massive pot of this and shared it with my parents, and we still had several helpings. The pasta can really take over the soup after sitting it in for a day so you want to be conservative with its addition. I used ditalini pasta which I thought was a perfect shape for the soup. I'm not a big fan of canned beans so I left them out and added tomatoes, zucchini, corn and swiss chard. You can add whatever vegetables you like to this, of course, though I highly recommend the swiss chard because I thought the taste and texture worked well. For added protein I added some chicken sausage.
1/2 onion, chopped
2 cloves garlic, minced
~ 3/4 - 1lb sausage
2 large zucchini, chopped
diced tomatoes, 28 oz can
1 large bunch swiss chard, chopped
corn, 16 oz bag (frozen)
1 to 1 1/2 c ditalini pasta
seasonings: salt, pepper, red chili flakes, any dried herbs you like (I used Herbs de Provence)
~ 8 cups chicken stock
In a large stock pot saute onions and garlic in some olive oil over medium heat. Push sausage out of casing and brown. Add zucchini and let cook for a few minutes, then add swiss chard. Salt. Add tomatoes and corn. Then pour in chicken stock. Once this has come to a simmer add the pasta and let cook in the stock. The pasta will of course absorb some of the stock so adjust amount of stock as you go depending on how much broth you want. Sprinkle some cheese when serving (Pecorino Romano is nice with it).
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