Seems as though the beginning of this week will be almost springish but, le sigh, January will return by the week's end. So with the big chill on the horizon I see lots of warm soups in my near future.
Try this minestrone soup on for size, I did. (Photos & recipe after the jump!)
- Olive oil
- 1 1/2 cups chopped onion
- 3 carrots, diced
- 4 cloves garlic, minced,
- 2 teaspoons fresh thyme, chopped
- 28 oz can diced tomatoes
- 6 cups chicken stock
- 1 bay leaf
- sea salt
- ground black pepper
- 2 zucchinis, chopped (1/2 inch pieces)
- 15 ounce can of chickpeas, rinsed & drained
- 2 cups cooked small pasta
- 10 ounces fresh baby spinach
- 2 tablespoons pesto (store bought or homemade -whatever you have)
- freshly grated Parmesan cheese for serving
- Heat about 3 tablespoons of olive oil over medium heat in a large heavy pot.
- Add onions, carrots, garlic & thyme. Season with salt & pepper. Cook over medium heat for about 8 to 10 minutes until the veggies start to soften.
- Add tomatoes, chickenstock, bay leaf & season with a good amount of salt & pepper.
- Bring to boil, then lower the heat & simmer uncovered for 30 minutes.
- Add zucchini & let cook for about 5-10 minutes until fork tender.
- Remove the bay leaf.
- Add beans & heat through.
- Add spinach & toss until wilted.
- Put 1/2 cup pasta into each bowl, then ladle soup on top so the pasta doesn't get overcooked in the soup.
- Top each bowl with a dollop of pesto & some grated Parmesan cheese.
Tip #1: Toss your cooked pasta with some olive oil if you aren't using it right away so that it doesn't stick together.
Tip #2: if you're planning to store this soup in the fridge store the pasta in one container & the soup in another.