The Recipes

Minestrone Soup

I love soup.  Cold soup, hot soup, chunky soup, meaty soup... I like it all.  To me, one of the best classics is minestrone because it truly has endless variations.  I made a big ol' batch tonight, which will stock my freezer and provide a couple of lovely lunches.

Minestrone Soup


- 1 onion, diced
- 3 cloves garlic, minced
- 2 ribs celery, diced
- 1 large or 2 medium carrots, peeled and diced
- 2 c. green beans, trimmed and cut into 1/2-in. pieces
- 1 14.5-oz. can kidney beans, rinsed
- 4 small red potatoes, diced
- 1 28-oz. can crushed tomatoes
- 4 c. chicken or vegetable stock
- 2 T. crushed red pepper
- 2 bay leaves
- salt
- pepper
- olive oil
- 1/2 c. cooked pasta per serving

In a large soup pot, heat 2 T. of olive oil.  Add the onion, celery and carrot and season with salt.  Allow to soften for 7-8 minutes.  Add in the garlic and stir to combine, followed by the green beans.  Season again with salt and pepper.  Let cook together for 4-5 more minutes.  Add in the potatoes, beans and red pepper.  Stir, and then add in the tomatoes.  Simmer for 5 minutes, then add the stock and bay leaf.  I actually added some water in addition to the stock just because I LOVE the broth in soups.  Simmer for 35-40 minutes.  Remove the bay leaf.

At this point, portion out leftovers into containers for the freezer and/or fridge.  In a small pot, bring water to a boil and salt liberally.  Cook the pasta of your choosing, then add into the soup.  Always cook pasta or rice separately for any soup you plan on freezing; otherwise, you end up with mushy noodles when you reheat them.