Site icon Sweet Love and Ginger

For the Love of Minestrone Soup

Jessica

 

Everyone is sick.

Chuck, my dad, work folk, and even I’m fighting off something.

Work is nuttier than squirrel turds right now. Seriously there is so much going on I can just feel the stress pile on every time I walk through the door. I just need to get through the next 3 weeks and it will be smooth-er sailing.

When I am stressed or sick I almost always crave a blanket, my slippers and soup.  I love soup so much. The only problem is that I rarely feel like making soup when I’m stressed or sick, and canned soup is not an option. Call me a snob if you want, but I firmly believe that real homemade soup is better by a LONG shot. The flavor, the health benefits, and the love. Oh the Love. How can you make soup and not put some love in it? I don’t think it’s possible. Maybe that’s why I like it so much.

This particular day I was not anticipating wanting soup so I had no chicken, no ham or anything else ready to go that meant it had to be vegetarian. It brought me back to my high school days of working at a local Italian restaurant after school, and practice. I loved it there. I only wish I could have stayed, and that they didn’t eventually retire. It was like my home away from home. They opened their arms and treated me like family. They even had a family meal every night, and I was expected to sit down and eat with them. Even if I had to answer phones or toss wings between courses.

One of the things I remember most is the minestrone. I swear Nona made it every. Single. Night. I mean she made it from scratch every night, not just made a bunch and served it all week. She said it tasted better that way, because that how it was supposed to be made. I learned how to make it from watching her, and her deft hands as they chopped, tossed, and stirred. It was so good, and filled with love; the perfect thing to pull me out of my funk, and nurture poor Chuck.

 

For the Love of Minestrone Soup
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ONION, DICED
  • 4 CLOVES OF GARLIC, MINCED
  • 1 STALK CELERY, CHOPPED
  • 2 LARGE CARROTS, CHOPPED
  • 1 TSP DRIED OREGANO
  • 1 TSP DRIED BASIL
  • 1 28 OUNCE CAN DICED TOMATOES
  • 6 CUPS LOW SODIUM VEGETABLE BROTH
  • 1 CAN LOW SODIUM KIDNEY BEANS
  • 2 CUPS FRESH BABY SPINACH
  • 2 CUPS COOKED DITALINI (OR SMALL PASTA)
  • PARMESAN CHEESE FOR GARNISH
  • 2 TBSP CHOPPED FRESH BASIL
Instructions
  1. IN A LARGE THICK BOTTOMED SAUCE PAN HEAT OIL, AND SAUTE THE ONION FOR ABOUT 3 MINUTES, OR UNTIL IT BECOMES TRANSLUCENT.
  2. ADD GARLIC, THEN CELERY, CARROT, OREGANO AND BASIL, AND COOK FOR 6-7 MINUTES.
  3. STIR IN THE TOMATOES, AND BROTH, AND BRING THE POT UP TO A BOIL.
  4. REDUCE THE HEAT AND ALLOW IT TO SIMMER FOR ABOUT 15 MINUTES BEFORE ADDING THE SPINACH, KIDNEY BEANS AND PASTA.
  5. COOK FOR ANOTHER 5 TO 10 MINUTES TO ALLOW THE SPINACH TO WILT.
  6. ADJUST THE SEASONINGS AND SERVE WARM WITH PARMESAN CHEESE, AND BASIL FOR GARNISH.
3.3.3077
Exit mobile version