Chef Emily Cook shares reflections on creative skills for home cooks
Chef Emily Cook
Recipes
Vegetable Stock
Save your vegetable scraps to make a flavorful stock
Vegetable Minestrone Soup
Minestrone Soup
- ¼ c olive oil
- 1 c onion, small dice (1 onion)
- ½ c celery, small dice (2 stalks)
- ½ c carrots, small dice (1 regular size or about 8 baby carrots)
- 1 c zucchini, small dice (1 regular size)
- 1 c green beans, small dice (about ¼ lb)
- 2 T garlic, minced
- 1 c fresh parsley, minced
- 2 qts vegetable stock (see recipe above)
- 1 can red kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 can diced tomatoes
- 1 T dried oregano
- 1 T kosher salt
- 1 t ground black pepper
- 1 t dried basil
- 1 t dried thyme
- 1 bay leaf
- 1 qt fresh baby spinach, packed
- ¼ lb whole wheat pasta (orzo, elbow macaroni, etc.)
- Heat olive oil in a large pot over medium heat.
- Gently cook onion, celery, garlic, green beans, carrot, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
- Add vegetable stock, plus drained tomatoes, beans, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- In a separate pot, cook the pasta according to package instructions and set aside.
- Add spinach leaves right before serving until wilted. Add warm pasta to soup when ready to serve. (Extra soup with pasta will not freeze well.)