Minestrone soup.

Made this minestrone soup from scratch yesterday for my sick J. She loved it but I’m pretty bummed because I didn’t get to try any for myself (day 2 of 4). J wasn’t in the mood for just anything and when you’re sick soup just hits the spot. She said it made her feel better and that’s just what it was supposed to do, foods heal. This soup seemed like it took not time at all. It was a very flavorful and healthy meal that smelled super good while it was cooking. This soup is great the next day and could actually be better since the flavors can blend/strengthen over time. It even tastes great cold. Recommended.

Vegetarian Cooking & Vegetable Classics – A complete practical guide, with preparation techniques, 300 delicious step-by-step recipes and over 1400 stunning photographs. OK I’m in, and have been for the past several posts. I’ve been cooking the crap out of this borders discount rack for $7.99 cookbook and everything has been outstanding including this minestrone. It’s by Roz Denny and Christine Ingram and you can find it on amazon for $20 plus shipping or it’s probably at your local borders for $8 right now. I’m enjoying it.

Minestrone Soup

Makes about 4 small bowls. Two biggn’s.

Ingredients
2 T. extra virgin olive oil
2 large organic carrots
2 large organic stalks of celery
8 oz. organic sweet corn
3 1/2 c. organic vegetable stock
4 oz. organic crushed tomatoes with juice, about
1/2 t. sea salt
1/2 t. fresh ground pepper
1 T. dried basil, about
half of a 14 oz. can of red kidney beans with liquid
1/2 c. dry noodles, maccaroni or shells, something small
Preparation

Heat up the oil in a medium/large pot. Chop up the veg (carrots, celery, corn) into small pieces and toss it all in the pot and mix. Cover pot and cook for 10 – 15 minutes stirring several times during. Add in the stock, tomatoes with juice and seasonings. Bring to a boil then cover, lower heat and simmer for about 30 minutes. Add beans with their liquid and the pasta and cook for another 10 minutes or until the noodles are done. Serve topped with some fresh grated Parmesan cheese.

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4 Comments

  1. Posted July 22, 2010 at 6:12 pm | Permalink

    This looks mighty YUMMY!!!

  2. Posted July 23, 2010 at 2:35 am | Permalink

    Looks so good. I wanna stick a fried egg on there and eat it for brekkie :)

  3. Posted July 23, 2010 at 4:11 am | Permalink

    Kathleen – Thanks! Your blog looks full of yummy!

  4. Posted July 23, 2010 at 4:17 am | Permalink

    Julia Likes Red – Mmmmmm that does sound great, what a wonderful idea. Love it!

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