Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Hearty Minestrone Soup

Posted Jan 04 2012 7:00am
Here’s another easy weeknight meal. We made this on Monday night after our weekend away. A hearty soup is a great way to get back to eating your veggies and not eat something so rich and gluttonous after the holidays. We love our soups.

I found this recipe on the Whole Foods iPhone app in the car on the way home. I changed out some veggies to suit what we like, and served it with mini cornbread muffins that I made real quick. If it were just for me, I would have added mushrooms and some squash, but that’s a no-go for the other one eating.

photo 1.JPG

The recipe called for chickpeas and cannellini beans, but Jeffrey doesn’t like beans so I left that out and just used the chickpeas. It gave the soup a nice crunch to go with the other softer veggies. I also left out cabbage and replaced with more carrots and celery. And I love fusilli in soups.

We thought the soup was very thick and tomato-ey. I didn’t mind and like thick soups, but Jeffrey would have used less tomato or more broth. However, 6 cups of broth and 28 ounces of tomatoes makes a lot of soup! There was lots leftover. A great soup for freezing too! On the second night, I added some water to thin it out and it helped a lot. Do that.

Hearty Minestrone Soup

  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 6 cups low-sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped basil (subbed rosemary)
  • 2 large stalks of celery, sliced
  • 2 medium carrots, peeled and chopped
  • 1 dried bay leaf
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 1 cup canned chickpeas, drained
  • 1 cup dried fusilli pasta
  • Salt and pepper to taste
  • 3/4 to 1 cup grated Parmesan cheese
  • In a large stockpot, heat oil over medium high heat.
  • Add garlic and onions and cook until translucent.
  • Add broth, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.
  • Add chickpeas, pasta, and simmer for another 20 minutes. Season with salt and pepper.
  • Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.

To go with the soup, I made a half batch of cornbread mini muffins . If you have cornmeal in your pantry, you probably have everything else you need–flour, egg, milk, oil. I amped it up by adding some frozen corn kernels, rosemary that we used for the soup, and some cayenne to give it a slight kick. A half batch made about 16 mini muffins–good to last a few days or take for lunch too!

As you can see, I love it when meals last a little while.

photo 2.jpg

 

Hearty Minestrone Soup
Print
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Ingredients
  • Hearty Minestrone Soup
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 6 cups low-sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped basil (subbed rosemary)
  • 2 large stalks of celery, sliced
  • 2 medium carrots, peeled and chopped
  • 1 dried bay leaf
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 1 cup canned chickpeas, drained
  • 1 cup dried fusilli pasta
  • Salt and pepper to taste
  • 3/4 to 1 cup grated Parmesan cheese
Instructions
  1. In a large stockpot, heat oil over medium high heat.
  2. Add garlic and onions and cook until translucent.
  3. Add broth, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.
  4. Add chickpeas, pasta, and simmer for another 20 minutes. Season with salt and pepper.
  5. Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.
2.1.7
Post a comment
Write a comment:

Related Searches