The absolute best minestrone I have tasted. A spicy twist on a traditional soup. I make this in large quantities and freeze in 1 cup portions for a fast meal. I sometimes slice and brown a spicy chicken sausage and add it to this soup for my husband who loves meaty soup. Penne pasta or orrichette pasta may be cooked on the side and added at the end!
Ingredients
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- chicken stock: 3 cups
- beef broth: 1 can (14 ounce can)
- ½ cups water: 1 piece
- tomato paste with basil (such as Hunt's®): 2 cans (6 ounce cans)
- tomatoes with jalapenos: 1 can (14.5 ounce can, diced)
- potatoes: 2 piece (diced)
- stalks celery: 3 piece (chopped)
- zucchini: 1 piece (chopped)
- carrots: 3 piece (chopped)
- garbanzo beans: 1 can (15 ounce can, drained)
Metric Conversion
Stages of cooking
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Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
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Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.
