Friday, November 19, 2010

comfort food...

after a bone chilling walk on the bike trail try this to warm up...

recipe via zupas blog

minestrone soup

serves 4-6
2 tbs olive oil
1 medium onion, diced
2-3 garlic cloves, minced
2/3 cup carrots, peeled and diced small
2/3 cup celery, diced small
2 (32 ounce) chicken broth boxes
2/3 cup potatoes, peeled and diced small
2/3 cup zucchini, diced small or sliced
2/3 cup frozen peas, thawed (can omit :)
2/3 cup fresh spinach, chopped small
2/3 cup garbanzo beans, drained (about a half of a 15 oz can)
2/3 cup light red kidney beans, drained (about a half of a 15 oz can)
1 14.5 oz can diced tomatoes, undrained
1 6 oz can tomato paste
1 8 oz can tomato sauce
1/4 c parmigiana reggiano cheese, shredded (to cook in the soup, then add more on top when it’s finished)
1 1/2 tsp sea salt
1 tsp fresh ground pepper
1 dried bay leaf
1 1/2 tsp dried thyme
1 tsp dried rosemary
2 tsp dried basil
2 tsp dried parsley
1/2 tsp dried oregano
2/3 cup shell pasta, uncooked

in a large stockpot over medium heat, heat olive oil. add onions, garlic, carrots, and celery and saute for 5-10 minutes. add remaining ingredients except for pasta, and bring to a boil over high heat, uncovered. after bringing to a boil, turn heat down to medium low and simmer 20 minutes. add uncooked pasta shells, and simmer for another 15 minutes or until pasta and vegetables are cooked.

top with parmigiana reggiano cheese, and serve with crusty bread.


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