Minestrone Soup
Minestrone Soup is one that Big Daddy loves, but I am not fond of, sadly. I made it anyway cause I love him like that! Honestly, I can’t get behind this one. I have tried but can’t do it. Now, I can slurp up the broth like no one is watching. That brings me peace. Maybe it is the beans. Just not my jam.
Four c. vegetable broth (vegetarian)
Two cans of stewed tomatoes
kidney beans, one can
zucchini, cubed
One potato, large, cubed
onion, chopped
Two celery stalks, chopped
Three c. corn
Two cloves of garlic, minced
One head of cabbage, finely chopped (I put it through the food processor)
pasta, around 1 c.
Seasoning
2 T. Italian Seasoning
Mix all together in a large pot (minus the pasta). Bring to a boil and then reduce heat, cover and simmer until the vegetables are all tender. In the last 15 minutes, add the pasta. You certainly do not want to overcook the pasta. It still needs a bite to it or al dente. The fancy people say that. We Southerners don’t say fancy words like that. It is easy to overcook pasta.
I may not be wild about Minestrone Soup, but I do love that it’s packed full of veggies and goodness. It’s also a great “clean out the fridge” kind of meal, where you can toss in any vegetables that need to be used up. This is one of those soups that gets better the next day, once all the flavors have had time to marry and deepen. Big Daddy says it’s even better reheated! You can also swap out the pasta for a gluten-free option or skip it entirely if you’re watching carbs. It’s a super adaptable recipe, even if it’s not my favorite.
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