Alex Guarnaschelli's Bean and Vegetable Minestrone

Photo from Elizabeth Griffin

Achievable with $10 at the grocery store and 10 minutes of prep time in the kitchen, this recipe is the perfect mix of fresh and ready-made ingredients. Serve this nutritious and hearty dish on cold nights with a side of fresh bread.

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2 tbsp extra virgin olive oil
2 small yellow onions, halved and cut into 1/4-inch rounds
3 celery stalks, cut into 1/2-inch rounds
2 medium-size parsnips, peeled and cut into 1/2-inch rounds
kosher salt, to taste
1 (28 oz) can whole peeled tomatoes
1 (15 oz) can cooked Great Northern or cannellini beans, drained and rinsed
2 small cloves garlic, minced
1 (16 oz) package of mixed vegetables, defrosted
1 cup fresh basil leaves and stems, chopped
1 tbsp red wine vinegar
3/4 cup Parmesan cheese, finely grated

1. Heat a large soup pot over medium heat. Add the olive oil, the onion, celery and parsnips.


2.  Season the mixture with salt and cook, stirring with a wooden spoon, until the vegetables become tender, 20-25 minutes.


3. Add the tomatoes and bring the vegetables to a gentle boil.


4. Add 6 cups of water and simmer until the parsnips are tender when pierced with the tip of a small knife, about 40-45 minutes.


5. Stir in the beans and garlic and cook 5-10 minutes more. Taste for seasoning. Add more water, if needed.


6. Finish and serve: Just before serving, “swirl” with basil, cheese, and vinegar.