Or cold, which ever you prefer. I don’t know about the temperatures where you are, but in CT it has been freezing. I don’t think the temperatures in the state reached higher than the teens yesterday! For some reason, when it is cold I always want to stay in the house in my polka dot fleece pjs, with my snuggie (yes, I have a snuggie..lol), and a hot meal for my belly.
This time, I really wanted a bowl of soup and after flipping through the current issue of Real simple, I decided that I should make a bowl of Minestrone Soup. It met three requirements: 1. It was hot, 2. It was full of veggies, and 3. It was very easy and quick to make.
Here’s my results (the soup was topped with some grated parmesan):
Doesn’t that look tasty? It was very yummy! I know I say that for everything I post, but the wine (I added) melded very well with the tomatoes and other spices to give the soup a complex and favorable depth. So in short, yum!
Here’s the recipe(with my modifications in red):
- 1 28-ounce can diced tomatoes
- 1 32-ounce container vegetable
or low-sodium chickenbroth
- 1 15-ounce can cannellini (or other white) beans
- 1 15-ounce can kidney beans (optional)
- 1 9- or 16-ounce package frozen green beans
- kosher salt and black pepper
- 1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
- 1/2 cup (2 ounces) grated Parmesan
- 1/2 cup of a dry white wine
- 1/4 tsp thyme
- 1/4 tsp tuscan sunset blend (from penzey’s spices. It has a mix of basil, oregano, red pepper, garlic, thyme, fennel, black pepper, and anise. If you don’t have that I would sprinkle a little of each of these spices in your pot).
- 1 small white onion
- 5 cloves of garlic
- 1/4 cup frozen corn
- 1 tablespoon canola oil
- 1 bay leaf
- Roughly chop the onion and then add it to the pot with a little canola oil and cook the onions until soft. Mince the garlic cloves and then add to the pot and saute with the onions for about 1 minute.
- In the same pot, over medium heat, add the tomatoes and their liquid. Bring to a simmer. Cook for 2 minutes.
- Add the broth, wine, tuscan sunset, bay leaf, cannellini, and kidney beans (if using) and bring to a simmer. Add the green beans and spinach and cook until tender, about 3 minutes.
- Add ½ teaspoon salt, ¼ teaspoon pepper, corn, and spinach and stir until wilted. At this point, I covered the pot and left it on simmer for about 20 minutes to really let the flavors meld.
- Ladle the soup into bowls and sprinkle with the Parmesan. Serve with the
bread. Because I didn’t have bread, I served the soup with some triscuit crackers.
By Kate Merker, October 2006