Homemade Minestrone Soup (Lulu Style)
There’s only a few soups I don’t dip some stale bread into. Am I alone on this?! I love when yesterday’s bread gets soft from soaking up the delicious juices from the fresh, hot veggies! I can’t get enough. We don’t want to let anything go to waste, but it’s also DELICIOUS! (Serves 4)
What You’ll Need:
4 cups of your favorite veggies, chopped (FROZEN VEGGIES SERVE JUST AS WELL AS FRESH AS LONG AS THEY ARE PRESERVATIVE-FREE! READ READ READ THE INGREDIENT LABELS!)
1/2 white or yellow onion, chopped
1 hot pepper, chopped
fresh parsley
Sicilian olive oil
S&P qb
(optional add-ins: ditalini pasta, or beans)
Preparation:
In a deep pan, or medium-sized pot, lightly sauté the onion in the olive oil, salt and pepper, and hot pepper. Add the chopped veggies and parsley and cook until tender. Add 2-4 cups of water or broth for extra flavor, cover, and let simmer for about 30-40 minutes. If you choose to add beans, add them with the veggies. If you choose to add the pasta, only add for the last 5-6 minutes of cooking time. Enjoy!