Monday, January 16, 2012

Minestrone Soup

It is so cold up here(NY),so it is a perfect night for a nice,hot,hearty soup.Minestrone is a great way to use up the extra veggies you have,and its flavors develop the longer it sits,which makes it great for lunch the next day...just add a bit of water so it isn't too thick.I have listed some vegetables here,but feel free to throw in whatever your family likes.Pancetta works well too,if using add it with the onions.I like to throw in a rind of parmesan as well, for that delicious extra flavor.

2 Tbsp. olive oil
1 large onion,chopped
3 cloves of garlic,minced
2-14oz. cans of chopped tomatoes
2-14oz. can of chicken stock OR 4 c. of homemade chicken stock
1 medium zucchini,chopped
2 celery stalks,chopped
2 medium carrots,chopped
1 potatoes,peeled and chopped
1/4 c. of fresh spinach or parsley,chopped
3 sprigs of fresh thyme
salt & pepper
1/2 c. small pasta(I used ditalini)
1/2 c. dried navy beans,soaked overnight OR 1 can of cannellini beans
parmesan rind
fresh parmesan & pesto for garnish,if desired
   In a heavy pot,add 2 Tbsp. of olive oil.Add the onion & pancetta ,if using.Saute for about 5 minutes,Add the garlic and saute for a minute more.Add the tomatoes,chicken stock,all of the vegetables,thyme,salt & pepper.Bring to a boil.Once boiling,lower to a simmer,cover and let cook for approximately one hour.
   After the soup has cooked,add the pasta and let cook 10 minutes more.If it becomes too thick,add water or more stock.Check your seasonings,then ladle into soup bowls.Granish with freshly grated parmesan,and pesto if desired.Enjoy!

No comments:

Post a Comment