Minestrone Soup

Minestrone Soup

Minestrone Soup

If I ever write a cookbook someday I swear it will be called Soup and Pie, A Recipe Collection. I seem, more often than not to fall back on these two easy, homey types of foods. I love that you can feed a lot of people with them (or have lunch for a week). I love that they are cheap and reasonably healthy (before you laugh out loud I would suggest that a fruit pie without a double crust is slightly better for you than a cake slice layered in buttercream, though I grant you that it’s a close run thing.) and let’s face it, who doesn’t love these two food? Today’s soup is an Italian classic, minestrone. My version tastes like the one from Carrabba’s restaurant, if I remember rightly, though I haven’t eaten there in many years. It makes tons and freezes so well. I typically add more beans than the below because my daughter is totally a bean addict and she picks them out of this soup to eat. I also make this when I have half a cabbage and don’t know what to do with it or random leftover veggies at the end of the season from my garden. You can sub pork bones for the ham hock no problem, but don’t leave them out or try to add bacon or something instead for the flavor!

Serves 8(ish)

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Adding ingredients

 

Ingredients

  • 1.5 c cranberry beans

  • 1 c kidney beans (drop this by half or omit if you are not a bean fan)

  • 8 c water (approx, to cover)

  • 1 lb green beans

  • 1 lb potato peeled and diced

  • 4 tbs olive oil

  • 2 onions peeled and diced

  • 1 oz can tomatoes, diced or 3 large tomatoes chopped (not equal, but both good)

  • 4 cloves garlic, diced

  • salt and pepper to taste

  • 1/2 tsp oregano

  • 1/2 tsp basil

  • 2 carrots diced

  • 3 stalks celery, diced

  • 1/4 heat cabbage, shredded (about 1.5 cups)

  • 4 tbsp butter

  • 1 c elbow macaroni

  • 1 large ham hock or 1.5(ish) lbs pork bones

Directions

  1. Soak the beans overnight

  2. Throw everything into your largest soup pot, except the macaroni and the butter. Cook for a minimum of two hours, three to four is my favorite.

  3. Remove bones and add macaroni and butter. Cook for 10 minutes more. Check for salt. Serve with Parmesan cheese on top.

Minestrone Soup

Minestrone Soup

 

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