I love this time of year, even here in Arizona, when the weather cools down and we can start making soup and baking cakes and pies. I have been making this recipe for many years now and it’s probably one of my favorite soups. I make it with ground turkey, since I don’t eat pork or beef. You really can make minestrone so many different ways, so feel free to adjust it with ground beef or with any vegetables you might have on hand. I like to add pasta to mine, but that’s also optional. Make sure to have some fresh dinner bread with it too!
4 tbsp. olive oil
1 medium onion, minced
1 carrot, peeled and diced
1 lb. ground turkey
4 cups assorted vegetables (I use carrots, corn, peas, celery, and zucchini), cut into small cubes if necessary
salt and pepper, to taste
5 cups vegetable stock (but you can also use beef or chicken)
10 sprigs fresh parsley
about 1 cup canned diced tomatoes, with juice
1/2 cup small shaped pasta (such as shells or elbows)
Place 3 tbsp. of the oil in a large, deep saucepan and turn the heat to medium. A minute later, add the onion and carrot. Cook, stirring, until the onion softens, about 5 minutes. Add the ground turkey and cook until no longer pink.
Add the 4 cups assorted vegetables, season with salt and pepper, and cook, stirring, for about 1 minute. Add the stock, parsley, and tomatoes, and bring to a boil. Then turn heat to medium-low and cook, stirring now and then, for about 20-25 minutes. Add the pasta and cook for additional 8-10 minutes.
Sprinkle with 1 tbsp. olive oil and serve, passing the parmesan at the table.