Today I had a lot of vegetables from the CSA and I decided soup was in order! It is a chilly 52 degrees today, but at least the sun is shining. I went with a winter version of minestrone soup and ended up with a huge batch. I just can’t seem to make a small batch of soup….sigh….
Anyway, she doesn’t know it yet but my friend Cat of the blog Restoring Life is getting a rather large container of soup delivered to her desk tomorrow, surprise!
Minestrone is basically vegetable soup with an italian twist. I didn’t follow a recipe, I just chopped and dropped, then added chicken stock and let it simmer.
4 Onions, Diced
5 Carrots, Diced
4 Stalks Celery, Diced
Bunch of Greens (I used Kale and Broccoli Raab), Chopped
4 Cloves Garlic, Minced
28oz. Can of Diced Tomatoes
32oz. Chicken or Vegetable Broth
2 Bay Leaves
28oz Can of Beans (I used red kidney)
1 lb Small Cut Pasta (I used Ditalini)
I sweated the onions, carrots, and celery in a small bit of olive oil until soft. I added the garlic and chopped greens and let them cook for one minute. I added the can of tomatoes, with the juice and the broth. Bring it up to a boil, turn it down to a simmer and add the parmesan rind. Simmer for 1 hour.
After an hour, add the drained, rinsed beans and heat through. Cook pasta in a separate pot, according to package directions. I don’t like to cook my pasta in my soup, it tends to soak up all of the broth, so I keep it in a separate container. To serve, put some pasta in the bottom of your bowl, top with soup and serve with a dollop of pesto and freshly grated parmesan cheese.
I added a grilled cheese sandwich and it was a delicious lunch on a windy fall day!
P.S. – for my Mom when she reads this blog….don’t forget we changed our clocks today. I know you don’t get the pleasure in Arizona so I thought I would remind you!