Minestrone Fresh Vegetables Soup
From: Marielle, Quebec, Quebec, Canada
Comments: A nourishing easy to prepare Italian-style vegetable soup with pasta noodles. Served along with rolls and butter, this soup is a whole meal in itself.
If desired, replace any vegetable or bean with any vegetable or bean of your choice.
Servings: 8
  • 4 cups [1 L] water
  • 1/2 cup [125 mL] kidney beans
  • 1/4 cup [60 mL] chick-peas
  • 6 ounces [170 g] half-salted pork, diced
  • 4 tablespoons [60 mL] olive oil
  • 2 medium onions, finely chopped
  • 1 clove garlic, crushed
  • 2 medium potatoes, peeled then diced
  • 4 carrots, scraped then cut into 1/2-inch [1.3-cm] long tiny sticks
  • 4 celery stalks, peeled then cut into 1/2-inch [1.3-cm] long tiny sticks
  • 1/2 small cabbage, outside leaves removed, rinsed then cut into strips
  • 6 medium tomatoes, blanched, peeled then seeded and grossly chopped
  • 10 cups [2,5 L] chicken broth
  • 1 'bouquet garni' made of 4 sprigs parsley, 1 sprig thym and 1 bay leaf, all tied together
  • 1/2 teaspoon [2.5 mL] salt
  • 1 teaspoon [5 mL] gray pepper
  • 8 ounces [227 g] fresh green peas
  • 4 ounces [113 g] macaroni elbow noodles
  • 1/2 cup [115 g] freshly finely grated Parmesan cheese
  • Into a medium-size casserole, bring water to a boil over high heat.
  • Boil together kidney beans and chick-peas into boiling water for 2 minutes.
  • Remove from heat and leave to soak for 90 minutes.
  • Then, transfer casserole back over high heat to bring mixture to a boil.
  • Lower heat and leave to simmer really slowly for approximately 90 minutes, until almost soft.
  • Well drain kidney beans and chick peas; reserve.
  • Into a large heavy casserole, brown pork dices over medium heat for 8 to 10 minutes, until almost all of grease has melted.
  • Using a slotted spoon, transfer pork dices onto a plates; reserve.
  • Pour olive oil into pork melted fat.
  • Brown together chopped onions and crushed garlic stirring from time to time for 5 to 7 minutes until onion is tendre and translucent, yet not colored.
  • Mix in potato dices and carrot and celery sticks; cook for 5 minutes more, stirring.
  • Then mix in cabbage strips and chopped tomatoes; cook for 5 minutes more, stirring.
  • Pour in chicken broth then add 'bouquet garni', reserved draines kidney beans and chick peas, reserved browned pork dices, salt and gray pepper.
  • Bring to a boil over high heat.
  • Lower heat and leave soup to simmer slowly, covered, for 35 minutes.
  • Uncover casserole; remove and throw away 'bouquet garni'.
  • Mix fresh green peas and macaroni elbow noodles into soup.
  • Leave soup to simmer uncovered for 10 to 15 minutes more, until macaroni noodles are 'al dente', tender yet still a little crunchy.
  • Evenly spoon soup into individual soup bowl.
  • Evenly sprinkle each serving with a grated Parmesan cheese, and serve.