Wednesday, January 20, 2010
Soup for a winter’s night
It’s been quite windy, rainy and generally nasty the past couple days. This dreary weather calls for soup!
This was my first attempt at making minestrone, and I’m pleased with how it turned out. I just kind of picked out what I wanted in a soup, and am calling it minestrone because it sounded good when I was at the grocery store.
1 tablespoon olive oil
2 large garlic cloves, minced
1 white onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 zucchini, quartered lengthwise and chopped
3 cups chopped green chard
7 cups beef broth (4 14-ounce Swanson’s cans did the trick)
1 cup small shell pasta
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
2 14-ounce cans diced tomatoes in liquid
1 tablespoon Italian seasoning
1 bay leaf
Salt and pepper, to taste
Grated Parmesan, for garnish
Heat olive oil in large pot over medium heat, and add garlic, stirring 1-2 minutes before adding onions. Stir another minute before adding carrots, celery, zucchini, Italian seasoning and bay leaf. Sauté vegetables for 4-5 minutes before adding chard to the pot. Stir another minute or two before adding broth, tomatoes, beans and pasta. Cover, and allow to simmer for 20-30 minutes, until pasta and vegetables are tender. Ladle soup into bowls, sprinkle with Parmesan and serve.