Monday, May 7, 2012


Lately our weather has been a bit bipolar. Hot in the morning, rainy in the afternoon. I know it is May, but we have had a late winter. Warm today, Wet tomorrow! I am always in the mood for soup, winter or not. I am always cold. Soup is a comfort thing for me. It's warm and just makes you feel good. I like to planned on soup cold days knowing The Ballplayer would have a long cold practice all afternoon. Coming home to soup and a grilled cheese would be a welcome meal. Usually we bickered on the way home that In & Out would be a better meal. But after slurping up warm soup, I usually win.

Minestrone Soup
2 carrots
2 ribs of celery
1/2 onion diced
1 zucchini diced
1 cup frozen green beans
1 potato diced
1 cup dry pasta
1 carton chicken stock (low sodium)
1 can white beans
1 can diced tomatoes (I'm using whole tomatoes that are going into the blender)
1 tsp Italian seasoning
2 pieces bacon cut into lardons
2 tsp olive oil (if no bacon)
1 tsp red pepper flakes
Salt and pepper
 Cut the bacon into lardons and start cooking in a soup pot over medium heat until they render all the fat off and the bacon is golden. Resist the urge to eat.

 Start Chopping your veggies. I become sorta obsessive compulsive that they are all the same size so they cook evenly.
 Cut the celery into strips and then dice.
 dice one onion
 Add the veggies to the pot  not draining the little bit of bacon grease that it has left.
 I like to brown the veggies. I think that adding some brown on the carrots adds a level of flavor to the soup that you just dont get from box chicken stock and since I am not making chicken stock this week (and yes I do make my own and You can too HERE!)
 Slice zucchini length ways and then dice. I add to the pan last because it breaks down easiest
 Oh...I forgot to add....always salt and pepper! Except now I am light on the salt.

So The Ballplayer doesn't like tomatoes and Minestrone has diced tomatoes. So here you would add one can of undrained diced tomatoes. I have found that I can get the same flavor in the soup by pureeing it in the food processor or blender and I bypass the complaints while he eats two or three bowls.
 4 seconds and no complaints
 Add one carton of low sodium chicken stock

 I really do add it folks
And then because one carton isnt enough and because I think it taste better when you dilute it, I add Water. 4 Cups. Now is also when you would add the beans
 Add 1 TB Italian seasoning and crush it between your palms to release the oils. Really, I dont make this stuff up folks, it really does. You can totally smell it.Also add the red pepper flakes.

 I add a cup of green beans, ok maybe two. Frozen veggies are always better than canned so if you are buying the canned stuff, please stop. Ok, I am glad we had this conversation.
 Now add one diced potato. Just one. I know, I am pro potato but one is fine.

 Seriously folks...just one
 So here just let it simmer until the veggies are tender.
 Once veggies are just about tender add the macaroni. It wont take long.


CJ - Food Stories said...

I found your site on and thought I'd stop by and check it out. I subscribed to your feed so I can't wait to see what the next post will be!

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