Monday, February 28, 2011


I think long ago I posted another recipe for minestrone soup. That one used to be my standby recipe, but it's basically a recipe for dressed up canned soup. This recipe is all natural and deeelicious! Since spring seems like it will never come around these parts, we have enjoyed this soup to warm us up on days when warmth is hard to find.

Minestrone Soup
adapted from Food Network magazine

2 T. olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 large carrots, diced
1/3 lb. green beans, trimmed and cut into 1/2" pieces (I left these out and added more carrots)
1 tsp. dried oregano
1 tsp. dried basil
1 28oz. can diced tomatoes
1 14oz. can crushed tomatoes (can never find these, so I just smush up another can of diced tomatoes)
6 cups low-sodium chicken broth
1 15oz. can kidney beans, rinsed and drained
1/2 cup elbow pasta
salt and pepper

Heat the olive oil in a large pot, and cook the onions until soft. Add the garlic and cook for 30 seconds more. Add the celery and carrot, and cook until they begin to soften, about 5 minutes. Stir in the green beans, oregano, and basil, 1/2 tsp. salt and some pepper to taste, and cook 3 minutes more.

Add the tomatoes and chicken broth to the pot, and bring to a boil. Reduce heat and simmer 10 minutes. Add the kidney beans and pasta, turn up the heat to a low boil, and cook 10 more minutes or until pasta is done. Top with Parmesan cheese.

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