I sat down to write this morning and all I could think about was soup. Maybe it’s the weather, or maybe I’m just hungry, but I really think the best gift I can give you today is this recipe.
I’m a soup girl through and through – nothing makes me happier than chopping a bunch of vegetables and ending up with a pot of goodness simmering on the stove. It’s therapeutic in some way.
As a result, I have a rather extensive soup repertoire, but this one is my go-to when I need a big pot of something warm and healthy around all week. It makes a brimming stockpot and my family of five just adores it.
I can pack it for lunches, offer it up as an after school snack, or serve it for dinner with a salad and call it a day. Add a great glass of red wine and a fire crackling nearby and I’m in my happy place. Here’s hoping you will be too!
Vegetable Minestrone Soup
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, diced
3 large carrots, diced
3 stalks celery, diced
2 medium potatoes, diced
½ lb green beans, cut into 1” pieces (or frozen Italian green beans)
8 c. chicken broth (or vegetable or beef broth)
½ small head cabbage, shredded
1 28 oz can undrained San Marzano style tomatoes
2 medium zucchini, diced
½ lb ditalini pasta (ideally whole wheat), optional
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
5 cups fresh spinach or kale, chopped
freshly grated parmesan cheese
Note: I toss in some pasta to make it really hearty and filling, but if you’re not into pasta, you can omit that altogether without sacrificing much.
1. In a large soup pot, heat oil and butter and cook onion, carrot, celery, potato, and green beans until softened, about 20 minutes.
2. Add broth, cabbage, tomatoes , zucchini. Heat to boiling. Add pasta.
3. Reduce heat to low and simmer 40 minutes until all vegetables are very tender and pasta is cooked.
4. Stir in beans and greens and cook till greens wilt.
5. Top with freshly grated parmesan to serve.