weeknight dinner | winter minestrone
When I was a little girl, my aunt made a minestrone soup for every big family event. It was her thing. And it was so good. As I got older, I realized that most of the soup was cans of things; cans of beans, cans of tomatoes, cans of vegetables etc. and I don't love cans of things. There is no way to avoid a few of the cans but I can add more vegetables - like real ones - and bulk up the health factor.
This time of year I'm in the mood to eat healthier but I feel like the weather is constantly challenging me. When it is cold and grey and rainy in Seattle, all I want is a giant bowl of something hot and creamy that comes with a side of bread. That's not the best way to make my body feel healthier - and let's be honest, my spring Palm Springs trip is coming up fast and my winter body is not exactly a bikini body. A soup that's filled with vegetables gets me over that craving and feeling better about myself. Only four months to Palm Springs!
This makes a boat load of soup. It's a recipe I wrote for four people and it's what I make for 4-6, but realistically, you've got lunch for days. And it's easily frozen.
WINTER MINESTRONE SOUP
In a large stock pot, cook onion, parsnips, carrots, 2 cloves garlic until onions are is soft.
Add tomatoes & beans & spices. Stir to incorporate
Pour in stock and bring to a boil.
Add noodles, kale and cabbage and cook until noodles are done. Season with salt and pepper. Serve with parmesan cheese on top.
2 cloves garlic
2 cups kale, chopped
2 cups cabbage, chopped
1 15oz-can kidney beans
1 15oz-can garbanzo beans
1 28oz-can diced tomatoes
6 cups vegetable stock
2 tsp dried oregano
2 tsp dried basil
2 cups noodles
salt and pepper
½ cup parmesan cheese