Friday, March 2, 2012

Mmmmm! Minestrone

Sometime ago I told you that Stephen could eat his weight in soup.  He loves it. period. end of sentence.  It could be a 99 degree, muggy August day and Stephen would have no problem slurping down a big 'ol bowl of soup.  Needless to say, we're a bit different in that department, although I do love a good, warm soup to warm my bones on a cold, winter day.  Unfortunately (or fortunately?) we haven't had much of a winter here.  It's February 29th and the low today was 48 with a high of 72...seriously.  Good thing I made this soup on Sunday (when it was probably about 10 degrees colder) - oh well, I still loved it!

I found this recipe on Allrecipes, and you can find it here.  I made small alterations to it that I will explain below.

 Cast of Characters:
*3T Olive Oil
*3 cloves of garlic, chopped
*2 onions, chopped
*2C chopped celery
*5 carrots, sliced
*2C of chicken broth
*2C of water
*4C of tomato sauce
*1/2C red wine (optional)
*1 can 15oz kidney beans, drained and rinsed
*1 can 15oz green beans
*2C baby spinach, rinsed
*3 zucchinis, quartered and sliced
*1T chopped fresh oregano (I used 1/3T of dried)
*2T chopped fresh basil (I used 2/3T of dried)
*Salt and pepper to taste
*1 lb of pasta (I like the small tubular pasta - my favorite for this recipe: ditalini)
*Parmesan cheese for garnishing
*If you'd like to add meat, I made this recipe the first time by adding 1/4lb of pancetta (I got mine in the deli)

Before I get started, I like to chop up everything so it's ready (zucchini on the left, carrots and celery in the middle, onions on the right)

Chopped garlic cloves, ready to be used

Then I get going...
Stage Directions:
*In a large pot, over medium heat, heat olive oil and saute garlic for 2-3 minutes.  Add onion and saute for 4-5 minutes (or until translucent).  If using pancetta, add it to your pot here.  Add celery and carrots, saute for 1-2 minutes.
*Add chicken broth, water and tomato sauce, bring to boil, stirring frequently; add red wine.  Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper.  Simmer for 30-40 minutes, the longer the better.

 (pre zucchini, spinach, and beans)

*Cook your pasta according to the package.  We like pasta in our house so we cook a lot!
*Put pasta in the bottom of your bowl and add the minestrone to the top.  Garnish with parmesan and/or Romano for an extra umph! :)

Who knows what happened when I uploaded my pictures onto the computer - they got a little bit cut up, but it did not effect the taste of this yummy soup! ;)

I'm hanging out over with Mel at The Larson Lingo, checking out all the yummy soup recipes at her Soup's On Party!


  1. Minestrone is one of my all time favorite soups! I have never made my own batch, though! So glad you linked up, looks DELICIOUS!

  2. Does that mean you fed me chicken broth on Sunday?


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