Minestrone Soup
It was snowing like crazy for last 3 weeks. With the Arctic blast, temperature dropped to sub zeros and staying warm inside was highly recommended. A comforting meal to keep everyone warm and cozy during the cold weather is very important. Soups and stews are my go to option for a quick meal for snowy days.
I became a fan of Minestrone soup when I first had it from Olive Garden years ago. It was my must have whenever I went there. Making it at home was easy than going to the restaurant every time.
This Minestrone soup is very easy to make and can be prepared under 30 minutes, if you do the prep work a day before. I always cook a big batch of beans and keep them in freezer handy. They can be used in many ways during the meal prep.
Imagine dipping a freshly baked warm garlic knot in a bowl of steaming hot tangy and spicy soup with loads of tender vegetables and some hearty beans on a snowy cold day. Hope you will give this recipe a try.
Serves - 6
Ingredients
2 - medium sized carrots peeled and cubed
2 - stalk celery cubed
1 - white onion diced
5 - cloves garlic chopped
1/2 cup - zucchini cubed
1/2 cup - green beans
2 cup - oven roasted tomatoes (refer notes)
2 tbsp - tomato paste
8 cups - chicken broth
1 cup - cooked kidney beans
1 cup - cooked white beans
1 cup - dry ditalini pasta
1 cup - fresh spinach
1 tsp - chili flakes
1 tsp - ground pepper
1 tsp - Italian seasoning
2 tbsp - olive oil
salt to taste
Directions:
- Sauté garlic and onion in a Dutch oven.
- Add the carrots, celery, zucchini and green beans and cook for 5 minutes with the lid on.
- Remove the lid and add the broth, pepper powder and chili flakes. Let it come to a boil.
- Add the dry pasta; cover with lid and cook for 10 minutes till the pasta is cooked al dente.
- Next add the tomato sauce, tomato paste and cooked beans. cook for another 5 minutes. Adjust the seasoning and add the Italian seasoning.
- Finally add the spinach into the hot soup and turn off the flame.
- Enjoy the soup with some freshly baked garlic bread.
Notes:
Oven roasted tomatoes
1 lb - ripe tomatoes (medium sized cocktail tomatoes are the best)
1 clove - garlic minced
1 tbsp - olive oil
salt to taste
Preheat oven to 400°F.
Add cut tomatoes, garlic, olive oil and salt to a baking dish and bake for 30 minutes till the tomatoes are mushy and juicy.