weeknight dinner | winter minestrone soup

This week we're attempting to enjoy winter.  Like for real.  Nothing screams winter like steaming bowls of chili and soup - yesterday I posted one of my favorite chili recipes - today, one of my favorite soups.  

I have a version of minestrone for every season.  In the winter it's packed with parsnips and kale.  Once it's spring I'll fill it with green beans and zucchini.  There's never a bad time for a hearty minestrone soup, but this winter version is so perfect right now.  

A girl friend of mine makes this every weekend after skiing.  It's such a good skiing soup! This recipe makes a TON of soup.  If you're making it for four, you will have left overs.  If you're making it for six, this is the right quantity.  Don't forget a loaf of bread to sop up everything that's left.

WINTER MINESTRONE

serves 4

STEP 1

In a large stock pot, cook onion, parsnips, carrots, 2 cloves garlic until onions are is soft.

STEP 2

Add tomatoes & beans & spices.  Stir to incorporate

STEP 3

Pour in stock and bring to a boil.

STEP 4

Add noodles, kale and cabbage and cook until noodles are done.  Season with salt and pepper. Serve with parmesan cheese on top.

1 onion

2 parsnips

3 carrots

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

---