Minestrone Soup

Good Ole Minestrone Hits the Spot for Comfort Food




Photo Credit: Janie Maxwell

 

 

“One of the first recipes I made for a crowd was minestrone soup from the More with Less Cookbook,” says Janie Maxwell. “I still look at recipes for minestrone soup to be inspired and see what others add. It is a flavorful winter soup and the great thing is that it can be made vegan or vegetarian from what’s on hand. Add some leftover cooked vegetable or substitute premade rice or pasta for variety. This soup can be made quickly, but I prefer letting it simmer for at least an hour to let the flavors blend. The soup I make changes, but is always a crowd pleaser on a cold winter’s day.”

 

 

 

 

 

Minestrone Soup

Use a large stock pot, add:

2 Tbsp olive oil

3 oz thick-cut, uncured bacon, diced, or
    other diced pork (omit for vegan or
    vegetarian version.)
 

Cook over low heat until browned, then add:

1 large yellow onion, chopped

3 cloves garlic, minced

5 carrots, peeled and chopped

2 stalks celery, chopped

Sauté together until soft, then add:

1 Tbsp tomato paste

2 (15 oz) cans cannellini beans

10 cups chicken or vegetable stock,
     prefer homemade

28 oz can diced tomatoes

1 tsp dried thyme

Salt and pepper to taste

Simmer to blend flavors, adjust seasonings and add:

½ cup small pasta, uncooked

Allow to simmer until pasta is cooked. Just before serving, add:

8 oz  fresh, chopped spinach

Stir soup until spinach is wilted.

Serve with shredded Asiago or grated Parmesan cheese (omit for vegan).

 

Janie Maxwell, MS, RDN, LDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education, and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

 

 

Edit ModuleShow Tags

More from Natural Awakenings

Community Oasis

The café offers an assortment of breakfast, lunch and dinner items that revolve around fresh ingredients and whole nutrition.

Enjoying Okra this October

This month’s recipe is for okra. Okra isn’t the most common vegetable, but it’s in season now at local farmers’ markets.

Recipes from a Farm Kitchen

Make Every Day a Healthy Day

Enjoying Late-Summer Tomatoes

Summer produce is still in abundance and the new crop of fall vegetables is also starting to appear.

Recipes from a Farm Kitchen

We’re on a granita-kick this summer! We love the refreshing and light flavor, and it’s a great way to use up very ripe fruit.

Add your comment:
Edit ModuleShow Tags

See More »This Month

MIDWEST COLLEGE OF ORIENTAL MEDICINE

Within the last decade, acupuncture has steadily moved toward the mainstream. As the danger of addictive narcotic pain relievers becomes a frequent headline, more people are seeking non-pharmacological approaches for relieving pain and discomfort.

Former Navy Commander Giesemann to Speak at Evanston Hospital

Chicago IANDS will host former U.S. Navy Commander Suzanne Giesemann at 2 p.m., February 10, in the Frank Auditorium at Evanston Hospital.

Celebrate the New Year with Edgar Cayce

From 6:30 to 9 p.m., February 5, and the first Monday of each month, the Edgar Cayce Holistic Center will be offering expanded services.

TIPS FOR TREATING DRY SKIN

As we age, our oil glands produce less oil, causing our skin to become drier, which can lead to wrinkles and sagging. Other factors, including genetics, diet, lifestyle, sun exposure and smoking can affect how our skin changes as we age.

Eat, Learn, Connect, Repeat at the Good Food Festival

As part of FamilyFarmed’s 14th annual Good Food EXPO, the Good Food Festival returns March 24 to celebrate food that is local, sustainable, humane and fair.

Learn About Jin Shin Jyutsu at Zero Balancing Wellness Center

As part of the Zero Balancing Wellness Series, Tari Heap will speak about practical and easy energy work tools for health and well-being from 7 to 8:30 p.m., March 7.