Tuesday, November 23, 2010

Minestrone

Johnny loves minestrone soup. If it's on the menu, chances are he'll order it.

Funny thing is - I've never made it at home. Until now, that is.

Johnny has been feeling under the weather for about a week. He says he feels "stuffy" so has been loading up on immune boosters and Vitamin C, keeping it at bay.

He asked me if I had a "magical Italian soup" that would make him feel better. Later, he said he was in the mood for something "full of fruits and veggies."

Put those two requests together and what do you get!? Minestrone! A magical Italian soup full of fruits and veggies - guaranteed to make him feel better.

Working with what I had on hand, this soup was ready in under an hour. It was delicious and hit the spot! Plus, it makes tons! Great for a crowd or to have leftovers on hand.

29 oz. can of tomato puree
2 cans of water
3 vegetable bouillon cubes
~1/2 lb. meatballs (mine were frozen)
2 bay leaves
2 Tbsp dried oregano
2 Tbsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp Kosher salt
2 small onions, chopped fine
6 cloves garlic, minced
5 stalks celery, chopped
5 carrots, chopped
1 green pepper, chopped
2 cups elbow macaroni, uncooked
15 oz. can of white beans
15 oz. can of red beans

First, combine the tomato puree and two cans of water with the bouillon in a large pot. If the meatballs are frozen, add them at this point to slowly come up to temperature over medium heat. Add the seasonings so they have a chance to flavor the broth as it cooks, too.

Chop the vegetables, adding them to the pot. Once they are all included, turn the heat up to low boil. Let cook until the vegetables are al dente. Add the macaroni, letting cook 6-7 minutes until tender.

In the meantime, drain and rinse the beans in a colander. Add during the last 2 minutes of cooking to heat them. If your meatballs are not frozen, also add them during the last few minutes.

I have no idea what took me so long, but now I can make minestrone at home! It was really flavorful and tasted like it took all day to make!

You could omit the meatballs for a completely vegan meal. If pressed for time, you could load everything into a slow cooker with dried beans and let it cook all day while you're at school/work, too.

6 comments:

Dawn :) said...

OH MY YUM!!!!! That looks so so good, Christina!

FilipinaFoodista said...

That looks so delicious!!! I will be trying this soon!

doggybloggy said...

I feel fine and I want this soup! great job - I cant wait to see what you are going to do with your New Zealand beef!

~ Lyndsay The Kitchen Witch said...

This looks like something my husband would also love. There's just something about meatballs and macaroni that make me feel like home. Thanks for sharing this.

Roz said...

OMG, this looks like a PERFECT recipe for a cold winter day! thanks for sharing!!!

fittingbackin said...

This looks wonderful! Thanks for the recipe -i've never made anything like this!