It was cold here today! I’m of the opinion that if it’s going to be this cold, I want some snow… and soup. There is a good chance I’ll see snow soon since we are headed up to Crystal Mountain in the morning. Toby, Rob and Mary will ski while I enjoy hot cocoa, a good book and a beautiful view. So, that leaves soup. One of my favorites is Hearty Minestrone Soup. In a way, it reminds me of the lunches my mom used to serve us after a morning of sledding. It warms you from the inside-out. And, it packs a full day’s worth of vegetables into one, delicious bowl. Yum-mm-y!
I truly enjoy the process of making soup, so I make the stock from scratch. I also soak the beans over-night prior to cooking them and adding them to the recipe. If you are in a hurry, or you just don’t prefer to make it, you could certainly use store-bought vegetable stock. Canned beans are fine, too, just make sure you rinse them really well before adding them to the soup.
|Hearty Minestrone Soup|
- 2 Tbsp. extra-virgin olive oil
- 1 onion, diced
- 1 celery root, peeled and diced
- 2 carrots, peeled and diced
- 1/2 lb. green beans, trimmed and cut into 1/4 inch pieces
- 4 garlic cloves, peeled and finely chopped
- 6 cups
- vegetable stock
- 1 quart marinara sauce
- 3 cups thinly sliced green cabbage or kale leaves
- 1 1/2 cups
- cooked white beans
- or 1 (15oz) can, rinsed and drained
- 1 tsp. dried thyme
- 3 Tbsp. pesto
- Freshly grated parmesan cheese for garnish
- Heat the oil in a large soup pot over medium heat until shimmering.
- Add onion, celery root, carrots and green beans and stir well. Saute until the vegetables are slightly tender, about 3 minutes.
- Stir in stock, marinara, cabbage, beans and thyme. Bring to a boil, reduce heat and simmer until the vegetables are tender, about 30 minutes.
- Finish the soup by stirring in the pesto.
- Serve hot, topped with freshly grated parmesan cheese. This goes well with a side of garlic bread and fresh orange slices.