воскресенье, 6 ноября 2016 г.

Hearty Minestrone Soup

Hearty Minestrone Soup


Hearty Minestrone Soup


This classic Italian recipe is a family favorite. My hearty minestrone soup is packed full of veggies and lots of flavor! It’s perfect for chilly weather!!


I’m kind of ashamed to admit that this is only the second time in the past 8 years that I’ve made minestrone! My Italian family would be so disappointed, but when you love soup as much as I do, it’s hard to eat the same kind over again. I’m kind of a mad scientist in the kitchen when it comes to soup, just ask my husband. He’s more of a casserole or chicken and rice kind of guy, so he kindly puts up with all of my “wild” creations . This one though is classic, with the exception of one ingredient: pesto! Our family is obsessed with basil pesto… it’s FULL of herby flavor and I think it really takes this soup from good to amazing!!


Let’s get started! In a large stock pot or Dutch oven (the biggest you have) set over medium heat, add the olive oil. When the oil is hot, add the onion, celery and carrots. Cook until they’re nice and soft, about 5-6 minutes. Add the garlic (I used roasted but raw works too) and cook until fragrant, about 1 minute.


Add the diced tomatoes, kidney beans, great northern beans, vegetable broth, chicken broth (if you want to keep this vegetarian use water), tomato paste, pesto (fresh or store-bought), bay leaves, oregano, salt, pepper, rosemary, and one parmesan rind (our grocery store sells them next to the specialty cheese, ask if you’re having trouble finding them). Give it a nice stir, then turn the heat to medium high and bring to a simmer. Once it’s simmering, reduce the heat to medium-low, cover and cook for 30 minutes (or longer if you have the time).


Remove the cover and turn the heat to medium-high. When the liquid is boiling, add the pasta (small shells, small elbows, ditalini, or anellini), zucchini, and green beans, stir well. Cook until the pasta is tender, about 20-25 minutes. During the last 5 minutes, add the spinach and allow it to wilt. Remove the pot from the heat and serve it immediately. Allow it to cool in the individual serving bowls for a few minutes before eating.


Guys, my family LOVED this. We have two little ones and they both gobbled it up. My three year old especially loved the beans… he wanted that to be known . This cozy, comforting soup is heatlhy and filling. Best of all, it’s ready in just a little over an hour! You can easily add ground beef, sausage or turkey for a protien-packed version too. I hope you’ll give this hearty minestrone soup a try, it’s bound to become a cold weather favorite!


This classic Italian recipe is a family favorite. My hearty minestrone soup is packed full of veggies and lots of flavor!


2 tbsp. olive oil


1½ c. yellow onion, diced


1 c. celery, diced


1 c. carrots, diced


6 cloves garlic (raw or roasted), minced


1 can (14.5 oz) red kidney beans, drained and rinsed


1 can (14.5 oz) great northern beans, drained and rinsed


5 c. low-sodium vegetable broth


2 c. low-sodium chicken broth or water


2 tbsp. basil pesto


1 tsp. dried oregano


1 tsp. kosher sea salt


¼ tsp. ground black pepper


¼ tsp. dried rosemary


1½ c. small shells, small elbows, ditalini, or anellini


1½ c. zucchini, quartered lenghtwise and diced


1 c. frozen green beans, thawed


2 c. baby spinach, roughly chopped


In a large stock pot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion, celery and carrots. Cook until soft, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.


Add the diced tomatoes, kidney beans, great northern beans, vegetable broth, chicken broth (or water), tomato paste, pesto, bay leaves, oregano, salt, pepper, rosemary, and parmesan rind. Turn heat to medium high and bring to a simmer. Reduce heat to medium-low, cover and cook for 30 minutes.


Remove the cover and turn heat to medium-high. When the liquid is boiling, add the pasta, zucchini, and green beans, stir well. Cook until the pasta is tender, about 20-25 minutes. During the last 5 minutes, add the spinach and allow it to wilt. Remove from heat and serve warm


Original article and pictures take http://lifemadesimplebakes.com/2016/10/hearty-minestrone-soup/ site

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