Minestrone Soup (Recipe Monday)

Monday, May 20, 2013

This recipe comes out a little late, but the chilly rainy weekend reminded me to post it.
Who doesn't love a nice warm bowl of soup in the winter.  In this household, it's the lunch of choice on cold rainy weekends - easy to heat up, healthy, filling and satisfying.

I recently tried my hand at making minestrone and it came out great!

I started with the intention of using this recipe from Woman's Day Nov. 2012, but it very quickly changed into something different and more to my liking. What I wasn't so crazy about this recipe was:
  • Only water, no broth - how could it possibly have enough flavor?
  • What do I do with the rest of can of tomato paste?  Might as well use it.
  • Celery/cabbage/spinach - actually I forgot to buy these ingredients since I forgot about the recipe until I was in the soup aisle

Here's my modified recipe:
  • 2 tbsp olive oil
  • 1 large red onion
  • Kosher salt
  • Pepper
  • 2 Cloves garlic, chopped
  • 6 oz tomato paste (the whole can)
  • 14.5 oz can sliced carrots (unless you want to slice them yourself)
  • 14 oz can zuchhini in tomato sauce
  • 1 large potato, cut into 1/2" pieces
  • 1 cup ditalini pasta, uncooked
  • 16 oz broth (any kind)
  • 15.5 oz can kidney beans
  • 6 cups water
  • Miscellaneous seasonings
  1. Saute onion and garlic in olive oil with salt and pepper until tender.  Then add tomato paste and stir for 2 more minutes.
  2. Cook pasta according to directions.
  3. Add carrots, potato, beans, broth and water; bring to boil.  Reduce heat, cover and simmer for 20 minutes.
  4. Add cooked ditalini, zuchhini and some spices (I added oregano  paprika, and a seasoning blend) and continue to simmer for 10 more minutes without cover to thicken.
We like the soup to be mostly stuff, and less broth which is what this recipe yields   If you like something more brothy, you might want to cut back on some of the "stuff".  What's your Shariously favorite soup?


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