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!