Wednesday, February 11, 2009

I also made soup

I made a really yummy Veggie Minestrone soup over the rainy weekend. It was muy tasty!

- 2 to 3 Tablespoons olive oil
- 1 small to medium onion minced
- 3 to 4 garlic cloves minced
- 2 to 3 stocks celery chopped
- 2 to 3 carrots peeled and chopped
- 2 small zucchini cubed
- 1 bunch kale chopped well (spinach can also be used too)
- 1/2 cup canned kidney beans drained
- 1/2 cup canned cannellini beans drained
- 1/2 cup small pasta shells
- 2 to 3 tablespoons fresh minced parsley
- 4 cups veggie stock or broth (1 box)
- 1 large can diced tomatoes
- 1 small can tomato sauce
- a pinch of fresh grated nutmeg
- a pinch or 2 of red pepper flake
- salt and pepper to taste

- Heat olive oil in a large soup pot. Saute onions until translucent.

- Add garlic, carrots, celery and cook for another 5 minutes.

- Add zucchini and cook 5 more minutes.

- Add kale and stir with cooked veggies. The kale will wilt quickly. Add kidney and cannellini beans and continue to cook for 1 to 2 minutes. Add salt, pepper, red pepper flake and nutmeg.

- Stir in the large can of diced tomatoes, tomato sauce and veggie stock. Cover and allow to come to right before a boil. Add the pasta and cover again for 8 to 10 minutes. Taste and adjust seasoning and check that pasta is cooked.

- Add parsley, stir and serve! (with bread, crostini, crackers..)

*I made Crostini by slicing store bought ciabatta bread into 1 inch pieces and baking in a toaster oven on each side for 4 minutes.

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