What is mockstroni?
I love minestrone soup. But it tends to come with pasta and I find I do better when I avoid eating gluten. This soup was born out of a need to avoid gluten but also not wanting to include gluten-free pasta. While I’m not opposed to gluten-free pasta, I find that it tends to disintegrate pretty easily in soup, especially if there are leftovers. So I created this very satisfying soup that features that classic minestrone combination of herbs, beans, and vegetables. Because it’s not your classical minestrone I decided to change the name and call it mockstroni.
This soup is very hearty and can be served either as a starter to a meal or simply use bigger bowls and it becomes a meal all by itself. Don’t forget that the traditional way to make this soup was to use whatever was in season. So feel free to experiment with whatever vegetables you happen to have on hand. Fresh herbs are always best, but in the wintertime (my favorite time to make this comforting soup) dry herbs are fine. And if you want to make a vegetarian version, you can simply use vegetable broth instead of the bone broth.
- Serves: 6-8
- 3 T. extra virgin olive oil, divided
- 2-3 cloves garlic, finely minced
- ½ medium yellow onion, chopped small
- 3 medium carrots, chopped small
- 3 large stalks celery, chopped small
- 1 28-oz. can diced tomatoes, undrained
- 2 cups cooked beans (cannellini and red kidney beans work well)
- 4 C bone broth*
- 2 bay leaves
- 1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)
- 1 T. fresh thyme leaves (or 1 t. dried)
- 1 T. fresh oregano leaves (or 1 t. dried)
- ½ T. crushed red pepper flakes
- Sea salt and black pepper, to taste
- 2 c. fresh green beans, cut into ½” pieces
- 1/4 C. freshly parsley, minced
- Shaved parmesan
- Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat
- Sauté garlic, stirring occasionally, for 2-3 minutes or just until the garlic starts to turn golden brown
- Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender
- Add diced tomatoes, beans, broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to the pot, stir to combine
- Season with salt and black pepper, to taste
- Bring to a boil, reduce heat to medium-low
- Cover and simmer 20-25 minutes.
- Remove the cover from the pot and add the green beans
- Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp-tender
- Add additional broth, if needed, stir to combine
- To serve, divide among individual serving bowls and top with chopped parsley and freshly grated Parmesan cheese, if desired.
- * If needed use extra broth to reach the desired consistency
- ** Fresh herbs are always preferred but if needed you can use dry herbs. Reduce to 1/3 of the fresh herbs called for
- *** 3 teaspoons = 1 Tablespoon