I’ve been meaning to tell you about the salad I whipped up for Friendsgiving, but it’s been all polar vortex-y here again and I just couldn’t bring myself to make something cold. If I need multiple layers of fleece to keep my body temperature in check, it’s soup weather–and therefore time to get down with my minestrone recipe.
Let me expound upon the virtues of this meal. Tons of vegetables, two kinds of beans to keep you full, and pasta because carbohydrates are little bits of heaven. Plus, cheese! It’s delicious and warm, and I’ve been eating it with crusty bread for lunch all week.
Here’s what you need:
— 32 oz low sodium vegetable broth
— 2 cups water
— 10 oz frozen spinach
— 1 large zucchini, diced
— 1 can kidney beans
— 1 can garbanzo beans
— 1 can diced tomatoes
— 1 can tomato paste
— 1 cup small pasta
— parmesan rind
— black pepper, basil, oregano, and garlic to taste
First, add the tomato paste and diced tomatoes to the pot. I like to get the paste incorporated right away since it’s much easier to do it early. Ain’t nobody got time for red blobs floating around. Once those two are well-mixed, add everything but the pasta and let it simmer. (Yep, throw that parmesan rind in there. SO GOOD. Just fish it out when the soup is done.) I like to simmer for at least an hour, preferably two, so the flavors can meld. When you’re about 20 minutes away from eating, add the pasta.
Bonus: I make this on the stove since I’m at Casa Ronchetti all day, but if you’re going to be running around it can also be tossed into the crock pot, on low for 6-8 hours. Do the same add-the-pasta-at-the-end trick in that situation, too, or it gets kind of smooshy.
Done! And now you have a whole pot of soup to feast upon the next time you have 4-6 people over. It keeps really well, too, so I just make this giant batch for the two of us every time. It’s been so nice to have something something warm this week.
What are you eating now that it’s cold and terrible outside? Who else has a killer minestrone recipe? Feel free to drop a link in the comments. Anybody else ready for lunch?