In the winter I love to make a pot of soup on the weekend. To me, there is nothing like a warm cup of soup on a cold winters day. And in Buffalo, we have lots of those days. Too many probably, but a great excuse for all those comfort foods and maybe a few extra pounds. Hey, we have to keep warm, right?
So, here is my recipe for Minestrone Soup. It makes a lot so I usually freeze about half and then have them for lunch throughout the week.
Ingredients:
2tsp. olive oil
1 onion, diced
2 cloves garlic, minced (you can use the pre-cut jarred kind)
1 carton low sodium chicken broth (I use Swansons)
2 cups water
1 (15oz.) can kidney beans, drained
1 (15 oz.) can cannelli or navy beans, drained
1 (28 oz.) can diced tomatoes
2 bay leaves
1 tbsp. dried oregano
1 tbsp. dried parsley
salt and pepper to taste ( I use ground white pepper)
1 bag frozen mixed vegetables
2 cups uncooked (small) pasta
optional: spinach, kale, rice, or potatoes
In large stockpot or regular pot, brown onion and garlic in oil over medium-high heat. Cook about 2-3 minutes until onions are translucent. Reduce heat to medium-low and add broth, water, beans, tomatoes and bay leaves. Let flavors cook together for 30 minutes on medium-low. Add vegetables, pasta, oregano, parsley, salt and pepper. Cook until pasta is cooked, about 20-30 minutes. Then, Enjoy!
I like to serve with fresh sourdough bread or perhaps a sandwich. Super easy and delicious!
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