even though summer is still in full swing around these parts, i have already started to long for all things autumn. cozy sweaters, football games, leaves crunching under my feet, pumpkin-flavored everything, the works. at the top of this list, though, is soup. i pretty much live off of all kinds of soup during the fall and winter, and think it best served with a side of toasty buttered bread. my idea of the perfect lunch (or dinner :)
i decided earlier this week that the soup craving had to be satisfied, even in this warm weather. my days are mostly spent in a cold office building anyways, so i don't see a problem with this at all. this minestrone recipe originally came from one of my best friends from home, lauren. she is a great cook, and after tasting this soup at her house one day i made her memorialize it in writing for me. i've played around with the proportions, but this soup is her brainchild.
recipe from lauren
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 2 medium zucchini, chopped
- kale (i used about 8 ounces), pulled apart (you can use some of the stem, just not the really tough part)
- 1 28-ounce can whole peeled tomatoes
- 6 cups low sodium chicken broth
- 2 cups water
- 1 16-ounce can cannellini beans
- 1 pound pasta (i like farfalle, but penne would be nice, too)
- salt and pepper
- grated parmesan cheese, for sprinkling
while cooking the vegetables, prepare pasta according to package directions, rinse, drain, and set aside.
in a large pot, heat the olive oil over medium heat. add onion, garlic, carrots, and celery, and saute uncovered for 5 minutes, stirring frequently. add zucchini, saute another 3 minutes. add kale, saute 3 minutes (it will look like a lot, but will wilt down). in the meantime, open the tomatoes and break apart with your hands.
add tomatoes, chicken broth, water, and salt & pepper to taste. stir ingredients together, bring to a boil, and let cook for 10 minutes. add beans and pasta, stir, and cook an additional 3 minutes until beans and pasta are warmed through.
serve with crusty italian bread and a sprinkle of parmesan cheese. makes enough for 6 people.