Minestrone soup recipe
Summer Minestrone-Kids help make soup
Kids will learn knife skills and how to build big flavor
Kids will dice, grate, mince + peel a pile of veggies for this delicious soup. Have them practice with everything!
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 tablespoons Italian seasoning
Kosher salt and freshly ground pepper
1 28-oz can of crushed tomatoes
3 cups water
1 15-ounce can of low-sodium kidney beans, drained and rinsed
1 cup pasta
Optional - grated parmesan cheese for serving
1 small onion, diced
3 cloves garlic, minced
1 large carrot, diced
1 ear of corn, shaved off the cob
1 cup shredded cabbage
1/2 pound green beans, trimmed and cut into 1/2-inch pieces (about 1.5 cups)
2 small zucchini cut into small chunks (about 3 cups)
TOOLS NEEDED
cutting board
Vegetable peelers
Large bowls
Measuring cups/ spoons
Can opener
Large soup pot
Ladle
Directions
Prep veggies - Knife Skills 101!
peel and chop carrots into small size portions
“Tip and tail” green beans and snap them into small pieces
Cut onions small
Peel and smash garlic
Shred cabbage (with a small knife or help with a chef’s knife)
Cut corn off of the cob
chop zucchini small
STARTING THE SOUP:
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 30 seconds. Add the veggies and cook until they begin to soften about 5 minutes. Stir in Italian seasoning or fresh herbs and 3 teaspoons salt, and pepper to taste; cook 3 more minutes.
Add the crushed tomatoes and the water to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender and the soup is the right consistency. Season with salt. Ladle into bowls. Top with grated cheese.
Enjoy!
