Soup with the Simons: Minestrone
By Tali Simon | November 11, 2011
It’s finally started getting colder outside, and my husband and I have been experimenting with our heating unit. Since we live in a caravan (read: little insulation), getting through the winter requires a careful combination of sweaters, heating, hot water bottles, morning cups of tea, and evening bowls of soup.
This minestrone is the heartiest, most filling soup I know. With pasta, beans, and vegetables, it’s practically a meal by itself. That’s what I did one night this week, actually: Put the pot on the table and called it dinner. And if I do say so myself, it worked out well.
Don’t get carried away, though. A week or so after our wedding, we had my father, sister, and brother for the Friday night seudah. I had recently made this minestrone for the first time and figured they’d love it. They did — but a bowl of this plus challah, plus the main course, plus dessert is really too much.
As the winter approaches, cook up a pot of this for your family. It’s wonderful to come home to at the end of the day, and leftovers make a great lunch.
Trust me on that.
Ingredients Directions 1. Heat oil in a large soup pot over medium heat. Saute the garlic, carrots, and onion until tender (about 5 minutes). 2. Add tomatoes, beans, zucchini, pasta, broth, and oregano. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. If needed, add extra broth.
Adapted from Norene’s Healthy Kitchen
1 Comment
Rivki @ Life in the Married Lane on November 11, 2011 at 12:34 am.
ooo – I love minestrone. I think I’ll put this in my menu plan for next week! Thanks!