Monday, September 21, 2009


Minestrone (recipe in the comments)
Tuscan garlic bread

Hot tea
This is one of our oldest soup recipes - we started making it in college! This is the quintessential vegetarian minestrone (unless you use chicken broth) and it always comes out perfectly. It's easy and make huge use of all the fresh veggies that are out right now. We always make it this time of year and it's a universal favorite. This is a great company dinner too, especially given how easy it is to make. We always have this with bread to dip and a simple salad. Add a glass of wine and you have the perfect early fall dinner!

Prep Notes
Difficulty: Easy
Chopping: Potato, cabbage, zucchini, carrots, onion
Time: 15 minutes prep + 30 minutes to cook (partially attended)
Make ahead: You can make this early and add cooked pasta to it last minute.

Our reaction:
"The perfect fall food."

The kid report:
We had to prevent him from scooping it up with his hands :)

1 comment:

J said...

Minestrone – M & J
Serves 6-8 REALLY

2 T extra-virgin olive oil
1 russet potato, peeled and diced
2 cups green cabbage, thinly shredded
2 medium zucchini, diced
2 medium carrots, diced (if thin cut into thin slices)
1 medium onion, diced
2 14.5 oz diced tomatoes, UNDRAINED
6 cups chicken or vegetable broth
1 cup elbow macaroni (or ditalini or orzo)
1 15 oz can white beans, drained and rinsed
Ground black pepper
Parmesan, shredded

Heat oil in a large soup pot over medium heat. Add potatoes, cabbage, zucchini, carrots, and onions. Cook, stirring occasionally for 8 minutes. Add tomatoes and juice and cook for about 2 more minutes.

Stir in broth. Bring to a boil, add pasta, reduce heat and simmer (partially covered) for 10 minutes or until pasta is tender.

Add beans. Cook about 5 minutes to heat beans. Season to taste with pepper and serve with cheese.