Tuesday, February 10, 2015

"You're Mine"-estrone Soup

I'm not sure about where you live, but where I live- it's freezing this weekend! To beat the cold and stay warm, I'm making a hearty (Valentine pun-intended) minestrone soup for lunch. The perfect way to add a little extra love?

Heart-shaped carrots! (The how-to will be in my next post) The recipe is down below. You can easily make this a vegan soup, but I am so partial to a little grated cheese melting it's way into this hot, soupy deliciousness...I can't give it up! But this is a completely vegetarian dish. Enjoy!

Minestrone Soup 
Preparation time: 15 minutes Total time: 30 minutes
Makes 8 servings

2 tablespoons extra virgin olive oil
½ of a bunch of spinach washed, chopped
4 cups of vegetable stock or chicken stock
1 can of kidney beans, drained and rinsed
2 celery stalks, chopped
2 carrots, chopped
1 onion, finely diced
2 cloves of garlic, diced
1 green chili pepper, chopped or ½ teaspoon of chili flakes
1 tablespoon of fresh parsely, chopped
2 tablespoons of tomato paste
2 bay leaves, dried or fresh
1 can diced tomatoes
3 cups of water or vegetable stock
½ cups of pasta of your choice, cooked
salt and pepper to taste
Step One Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrots, garlic and chili and cook for a few minutes until the vegetables have softened

Step Two Then add the tomato paste and stir to allow all the vegetables to be coated. Cook for 3-5 minutes

Step Three Add the beans, chopped tomatoes, salt and pepper and stir gently

Step Four Add the water or vegetable stock and increase the heat to medium-high, allowing the soup to cook for about 10 minutes

Step Five Arrange the Spinach and cooked pasta in bowls and spoon the hot soup over top, allowing the heat from the soup to gently cook the greens. Alternatively, if you plan to eat all of the soup in one sitting, you can add the greens at the very end of the cooking process in order to keep their nutritional content high and their colour a bright green. Garnish with a little chopped parsley and grated cheddar cheese (if desired)

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