Minestrone is a hearty winter soup that can be cooked out in the truck using an electric/induction cooktop, or made at home on the stovetop to be sealed up and sent along on the road. The other perk, is that minestrone is a kitchen sink soup – and provides a prefect landing pot for leftover vegetables, and even various meats!
2 cans (16 oz each) – Petite or Crushed Tomatoes
1 cup – Chopped Carrots
1 cup – Chopped Celery
2 cups – Chopped Zucchini
¼ cup – Diced Onion
1 clove – Diced Garlic
¼ cup – Parmesan Cheese
1 cube – Beef Bullion
2 cups – Water
2 cups – Pasta Shells
1 tsp – Dried Sweet Basil
Salt & Pepper to taste
* 1 can (15oz) of Cannellini or Kidney beans can also be added for added protein
2. Chop all vegetables (one could also use 4 cups frozen mixed vegetables if on the road or in a hurry).
3. Add 2 cups of water to your pot, and bring to a boil. Once the water is boiling, add 1 cube Beef Bullion and stir until dissolved.
4. Add 2 cans of petite or crushed tomatoes (I use one of each), cover pot, and bring to a boil for 15 minutes.
5. Season with 1 tsp dried sweet basil.
6. Reduce heat to medium (or a slow simmer) and add all of the chopped vegetables. (You can also add a can of beans if for added protein, if you like!) Replace cover and continue to simmer for 30 minutes, stirring occasionally.
7. Add ¼ cup parmesan cheese, and stir until cheese is no longer visible (about 3 minutes)
8. Add 2 cups pasta shells, increase heat to medium high (or a low boil) and cook, stirring occasionally for 10 minutes (or until pasta is tender).
Salt & pepper to taste – Enjoy!