The Soup of the Day

Here we go again guys, more soup! Although this weeks forecast is showing temps going up into the 60's, I wanted to share another healthy and filling meal with you. In the recent months, I think that tt is safe to say that i have been loving soup for the winter. Although the winter in Brooklyn has been leaving much to be desired by way of snow or below zero temps, I think and I hope that our soup posts have brought a bit of winter to the home.

This week, we tried our hand at minestrone for the 2nd time. The first time that we attempted this soup, we went strictly from a mash up of a few recipes that we located for minestrone around the web. This time was different because I managed to adapt and create something satisfyingly delicious that truly has become our very own. I feel that There is something about the second time with a recipe that is somewhat scary and at the same time familiar. I love this fact about experimenting and cooking at home.

Ingredients:

1 can crushed tomatoes with basil

1 carton chicken or veg stock (have some extra on hand for a bigger soup)

1 can white kidney beans (cannellini)

1 can chick peas

1 can diced tomatoes

1 bunch of kale, chopped

6 carrots, cut into disks

6 stalks of cellars, diced

2 onions, diced

4 red potatoes, 1 inch pieces

Dried oregano

4 cups water

1/2 c. red wine (that you would drink)

Salt and Pepper to taste

Small pasta, like ditalini

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes.

Add onion and saute for 4 to 5 minutes.

Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

If desired add red wine at this point.

Reduce heat to low and add you selected beans, kale, potato, oregano, basil, salt and pepper to taste.

Simmer for 30 to 40 minutes, the longer the better.

(Leave the house for a moment and walk back in so that you can enjoy the aroma!)

Fill a seperate medium saucepan with water and bring to a boil.

Add pasta of choice and cook until tender, but still having a bite.

Drain water and set pasta aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls.

Ladle soup on top of pasta and sprinkle Parmesan cheese on top as you wish.

**i would like to add that I encourage everyone to make this soup your own. I suggest you use different pasta if you like, change up the bean selection, and sub out greens at your will. A soup and recipe such as this one allow you to enjoy the fun of cooking!

This batch yielded 6 quarts of extra soup. 4 of those quarts are now safely in my freezer, and the other 2 made for a wonderful additions to my sandwich at lunch. The ability to create delicious and healthy food in my own kitchen is something that continues to make me feel whole. I am so glad I could share this recipe with you.

Enjoy your week and HAPPY EATING!!!!