Thursday, September 2, 2010

Minestrone Soup for a cold September Day

It has been very cold here for the last few days of August and beginning of September. Very unusual but it makes me wish for that cold, crisp fall air! (and secretly wish for snow!) So we've been having soup! I used up a lot of garden veggies to make this Minestrone.

3-4 Carrots
1 large Yellow Onion
3-4 stalks of Celery
1 Zucchini
1 Yellow Squash
Any other veggies you have!
 I used some Broccoli Rabe, Kale, and Bell Pepper.
2 TBS Olive Oil
2-3 Cloves Garlic, grated
2 TBS Parsley
2 TB Basil
1 tsp Chili paste or Red Pepper Flakes
2 cans Diced Tomatoes
2 cans Kidney Beans
2 quarts Chicken Stock

Chop or Dice all the veggies the size you prefer.

 Begin sauteing onions, carrots, celery, and bell pepper in a tiny bit of Olive Oil until soft and translucent.

Add the rest of the veggies and the garlic, chili paste, salt and pepper. Sautee for about 5 more minutes.

 Add the tomatoes and chicken stock. Bring to a boil for. Add in Beans and Parsley and Basil.

If you want to add meat I would suggest ground beef or Italian sausage. You can also add cooked pasta when you serve it. I like to serve it with a crusty loaf of bread.


1 comment:

  1. This looks fantastic and me being the nurse that I am - looks like a great low salt, low fat, low cholesterol meal. Way to go for heart healthy.