I don’t know about you… But I’ve been COLD lately. Like the kind of cold where the heater is on you take a hot shower, bundle up with UGGs on and you’re still cold! I also don’t like cooking when I’m this cold… It does after all require getting off the couch without my blankets. 🙂 But it’s worth it, because really nothing trumps homemade soup on a cold day. I’m going to give you a quick, cheap and delicious dinner.
- 3 TBSP Extra Virgin Olive Oil
- 1 Medium Onion Diced
- 1 TBSP Minced Garlic
- 2 Celery Stalks Sliced
- 2 Medium Carrots Peeled and Sliced
- 1 Large Potato Peeled and Diced
- 1 1/2 Cups Chopped Green Beans (About 1″ Pieces)
- 1 Zucchini Sliced
- 64 Oz Chicken or Vegetable Broth
- 1 TBSP Dried Italian Seasoning
- 1 Bay Leaf
- 1 TBSP Kosher Salt (I get all canned items ‘No Salt Added’)
- Freshly Ground Pepper
- 28 Oz Can of Diced Tomatoes (I prefer San Marzano tomatoes)
- 15 Oz Can Kidney Beans (Drained and Rinsed)
- 15 Oz Can Cannellini Beans (Drained and Rinsed)
- 2 Cups Fresh Spinach or Kale
- 1/4 Cup Finely Grated Parmesan Cheese
Optional Toppings: Grated Parmesan Cheese, Crushed Red Chili Flakes, Finely Chopped Basil, Croutons
In a large pot, over medium heat, add Olive Oil and Onions. Stir until Onions are translucent, about 5 minutes. Add Garlic, Celery, Carrots and Potato and stir for another 5 minutes. Add green beans and zucchini, stir vegetables for a few minutes. Pour in broth and turn the heat up to medium-high. Add Italian Seasonings, Bay Leaf, Kosher Salt, Cracked Pepper to your taste. Then, add Diced Tomatoes with juice, Kidney Beans, Cannellini Beans and Spinach or Kale. Reduce heat to simmer and cover for 30 minutes. Stir in parmesan cheese and serve.
* If you like pasta in your Minestrone, cook it and add separately to your soup bowl. If you add to the pot it usually falls apart.
You should pair with Garlic Bread, Biscuits, Sliced Baguette or other warm carb of choice.