Minestrone Soup
Though today is a beautiful day with gorgeous sunlight, it’s been drizzly and dreary around here lately. What to do when the weather’s icky? Eat delicious, hot soup and make a fire!
This minestrone soup has been a crowd-pleaser in the past and is a wonderfully aromatic soup that’s also scrumptious to the palate. Everytime I cook it, I get a, “Oo! Something smells good!”
Recipe:
1/4 cup extra virgin olive oil
2 cloves garlic (but I usually use about 8 cloves. Or –hey!– why not the whole bulb?!) We’re garlic lovers over here.
1 large onion, diced
1 small potato, cubed (one cup cubed should suffice)
4 stalks celery
4 medium carrots
1 (15 oz) can diced or stewed tomatoes (Whichever you prefer. It’s such a forgiving recipe)
1 tsp salt
2 tsp dried oregano
8-9 cups vegetable broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can of unsalted, unsweetened corn, drained
1 cup fresh green beans, cut into 1.5″ pieces
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Heat olive oil, garlic and onion in a large pot over medium-high heat. Saute until onion is soft. Add potato, celery and carrots, saute for about five minutes.
Add entire can of diced or stewed tomatoes, salt, oregano and vegetable broth. Cover and simmer for about 30 mins.
Add kidney beans, corn and green beans and simmer for about 5 mins more or until green beans are tender and cooked, but not mushy.
Get a nice, deep soup spoon and enjoy!
by Melinda
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