Thursday, February 5, 2015

Minestrone Soup

SaltmarshCooking_MinestroneSoupOh yes, something good will come of this...

It snowed again today and it's nearing the end of the week;  what to make for dinner?

Minestrone Soup of course!

Enjoy the process by taking the time to prep your ingredients.  Put everything in its place, or as the French say, "Mise en place!"

1.  Prep the following:
  • 4 cloves of garlic, minced
  • 2 small-medium onions, diced
  • 2-3 stalks of celery, diced
  • 3 small carrots, diced
  • 2 medium zucchini, chopped
2.  Gather the following:
  • Extra-virgin olive oil
  • dried oregano (you'll use 1 tsp or so)
  • dried basil (1 tsp or so)
  • Kosher salt and pepper
  • 2 cans of diced tomatoes
  • 1 can of crushed tomatoes
  • 6 cups chicken broth
  • 1 can of kidney beans
  • Box of whole grain short noodles



3.  Heat about 2 Tb olive oil in a large pot.  Then add the onion, celery and carrot.  Saute for a few minutes.  Add the garlic and stir around for about 30 seconds.

4.  Add the zucchini, oregano, basil and salt and pepper.  Cook for another couple  minutes.


5.  Add all the tomatoes and chicken broth, bring to a boil and then let simmer for about 10 minutes.  Then stir in the can of kidney beans and let simmer.

6.  In a separate pot, cook the noodles to al dente.

7.  Ladle a scoop of pasta into a bowl, then top with a couple ladles of your delicious soup.

8.  If you'd like, top with some shredded Parmesan cheese and serve with saltine crackers.

Enjoy and stay warm!

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