This Minestrone Soup Recipe is the best I’ve ever tasted. At our house, we make it often – fulfilling numerous requests from family and friends alike. There have been many a time when I needed to make a pot of this comforting soup for people that were either sick, or grieving. It is full of wonderful nourishment, and seems to console those in need. It is delicious, and will last for days in the refrigerator. We actually think it tastes better a day or two after you cook it!
If you find you need to reheat it a few days later … I usually keep an extra supply of the vegetable stock on hand, and add more stock to the pot if the pasta has absorbed a lot of the liquid while sitting in the refrigerator. It tastes just as good, or better! No need to add anything else, just the vegetable stock to replenish the broth. The amount you add will vary according to your preference and what type of pasta you used. Obviously, if you use large pasta noodles, then it will absorb more broth. We like to use smaller types of pasta – like orzo, elbow macaroni, etc.
- 1¼ lb ground pork
- 2 cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 6 cups vegetable stock
- 2 (15.5 oz) cans pinto beans
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen peas
- 1¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground oregano
- 2 teaspoons parsley flakes
- 1 cup dried pasta
- Cook pasta according to package directions.
- Cook ground pork over medium heat until browned.
- Add onion, carrot, celery and garlic. Cook until tender.
- Add vegetable stock, beans, tomatoes, peas, salt, pepper and oregano. Cook for 20-25 minutes.
- During last five minutes of cooking, add cooked pasta and parsley flakes.
If you have to reheat the soup, keep an extra supply of vegetable broth on hand to replenish the liquid (especially if you added pasta - which absorbs some of the broth while sitting in the refrigerator).