Minestrone soup.

FullSizeRenderEvery winter I re-discover my love of soup. As a not so confident cook, I’m always relieved that the recipe is usually some variation of “put all ingredients into pot and bring to a boil.” And as a lover of leftovers, I appreciate the fact that most soup gets better after sitting a day or two! My routine lately is to make a big pot of something for dinner on Sunday, and then jar up the leftovers for my lunch all week. Over the rest of the winter, I’ll share with you some of my favorite recipes. To start, I give you MINESTRONE. xo Cait


2 big carrots
2 stalks celery
1 onion
1 zucchini, chopped
8 baby potatoes, chopped
1 can navy beans (small white beans)
1 can kidney beans
2qt stock
1tsp sage
1tsp thyme
2 bay leaves
1 tsp salt
1tsp pepper
1 C dried ‘mini’ pasta

Clean and chop all vegetables.
Heat up a little oil in your best soup pot. Brown carrots, celery & onion.
Add the rest of the ingredients, except for pasta, and bring to a boil.
Let simmer for as long as you can, but at least 30min.
Add pasta and cook according to your pastas recommendations right before serving! You can also cook pasta separately and add when ready.

Optional: Top with parmesan cheese and a dollop of pesto!


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