Nov 10, 2010

minstrone soup.

yaay! finally posting a recipe again.
praise the lord.
my kitchen is at least workable enough to make soups.
lots and lots of soups.

this is the best version of Minstrone Soup i've ever ever had!
{coming from someone who has never been a fan of minstrone soup}
 slightly adapted from this recipe.

because we have made sooo many soups this week. i cut up a bag of carrots, several onions & a bag of celery & had them waiting in our fridge for each recipe, so I was probably a little off on the amounts below. I ended up adding about 1 cup of chopped veggies of each.

1 medium onion
3 celery stalks - cut into small, bit size pieces
4 medium carrots - sliced in small strips
3 garlic cloves - crushed
1 cup of green beans - cut
1 zucchini or squash - sliced
3 small red potatoes - diced
1 cup of cooked black beans
2 cups of diced tomatoes
4 or so cups of vegetable stock (or if you're like me...chicken stock & water)
1 cup of butternut squash or pumpkin puree
2 tsp of thyme
1 tsp of oregano
1 tsp of basil
2 bay leaves
salt+pepper to taste

no. 1
saute onions, celery & carrots & garlic in a bit of coconut oil {or olive oil} for about 5 minutes

no. 2
add potatoes, tomatoes, black beans & butternut squash & mix.

no. 3
pour in your stock & add herbs. bring to a low, constant boil.

no. 4
reduce heat to low & let simmer for a few hours.

no. 5
add your green beans & zucchini about an hour before you eat so they dont get tooo mushy. but you can add them in with the rest of the veggies if you don't mind that.

you can make this recipe in a crock pot too! i would just combine all the ingredients together early in the morning & let it set on low all day!

top with parmesan, romano or even sharp cheese.


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