Minestrone Soup - Cold weather, Hot soup!

Tuesday, December 4, 2012

Perfect cold weather fare that warms up and satisfies the soul on a chilly day. Packed with vegetables, quick-to-fix and nutritious, this soup is a meal in itself!


What cold weather fare comforts and warms the soul more than soup? It's the perfect belly-warmer for the chilly days, and just holding a hot bowl of soup thaws out chilled hands.

Brimming with a harvest of vegetables, minestrone soup is a quick-to-fix soup fresh-tasting and nutritious. The tomato-based broth is full of everything from carrots and celery to beans and elbow macaroni. It is a versatile recipe that you can alter to fit whatever's in your pantry. Make it hearty or light; keep it vegetarian or not -- it's up to you. Just sauté the veggies, add broth, tomatoes and season with your favorite herbs and spices and simmer until the vegetables are tender.

I always make a big pot of this easy minestrone soup because it’s simple to put together and the flavor is so wonderful.I could eat it for lunch and dinner all week long, and I usually do. Packed with vegetables, beans and pasta, this soup is a meal in itself.

A hot bowl of minestrone soup is both mouth-watering and soul satisfying.

Minestrone Soup

Makes - 4 servings

Carrots - 1 cup chopped Bay leaf - 2
Green Beans - 1/2 cup choppedGarlic - 2
Celery - 1/2 cup chopped Salt - to taste
Onion - 1/2 cup chopped Pepper - to taste
Cannellini Beans- 1/2 cup Parmesan cheese - 1 cup (optional)
Elbow Pasta - 1 cup cooked Olive Oil - 1 tbsp
Diced Tomato - 1 cup
Tomato Paste - 1/4 cup
Chicken/Vegetable Broth - 4 cups

In a large pot, heat oil over medium high heat.

Add garlic and onion and cook until translucent.

Add broth, tomato paste, celery, carrots, beans, bay leaf, and tomatoes and cook for 20 to 30 minutes, until vegetables are tender.

You can use vegetables of your choice and quantity. Sometimes, I like to add cabbage, zucchini, spinach and additional seasoning like parsley, oregano or basil to the soup.

Add cannellini beans, pasta and simmer for another 20 minutes.

Season with salt and pepper.

Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.

1 comment:

tika hapsari nilmada said...

Ahhh...I want some...Pavithra
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