I just arrived home from a short jaunt south to New Orleans, and am still wrapping my head around feeding other people after eating out for a few days. This transition can be difficult, so I like to rely on trusted old recipes that I know my kids will eat, and that are hearty and easy to make. One of my go-to dishes during the cooler months is a very simple minestrone.
This minestrone uses ingredients already on hand, and can easily be switched up depending on what you have in your cupboards. You can make it vegetarian by using vegetable broth, or use chicken broth if that is all you have on hand. You can skip the pasta to make it gluten-free, or even add in some left over meat to make it a bit heartier and take it a bit further. The beans provide some protein though, so no need to fret and make a meat dish if you don’t have any.
The base of the soup is simple – carrots, onion, celery and garlic. These four items are mainstays in any soups, stews, or similar dishes that I make. I highly recommend keeping these on hand! Enjoy this simple soup, and mix it up by adding or removing anything you would like to make it your own. You could add spinach, corn, peas and so much more.
2 tbsp. olive oil or coconut oil
2 large carrots – diced
1 medium onion – diced
2-3 celery stalks – diced
2-3 cloves garlic – grated
1 can diced tomatoes
1 can kidney beans
1.5 litres of broth (chicken or vegetable)
2 cups pasta of choice (I used orecchiette)
– Dice garlic, carrots, celery, onion and zucchini (You can dice finely if desired)
– Saute garlic, carrots, celery and onion until softened (3-5 minutes) and add zucchini (2 minutes)
– Add diced tomato (including juices) and drained, rinsed beans
– Add liquid and cover for 30 minutes on med-high
– Add pasta and cook for 10-15 minutes more
– Serve immediately