The Winter Minestrone  

Winter is coming!!!

I hope you got that GOT reference, if not, get with it!

Just kidding. Well like I said the cooler months, on this side of the planet, are getting closer. So with the weather, comes the warm winter food that quickly helps us gain that winter weight. A serious favourite winter food is soup. It easy to opened a can, or rip open a package and there you have it, garbage in a bowl. But since we are making a change in our lives, we have decided that making our own soup would be much better for us. Keeping away those nasty added calories and preservatives- good! One of my favourite soups is Minestrone. It’s chunky, nutritious and absolutely delicious. So here is the recipe for my favourite soup. You can also add some lean chicken or turkey for that kick of protein. Enjoy!

Autumn minestrone soup   
            

Ingredients

  • 15 ounces dried cannellini beans, soaked overnight * see note
  • 2 tablespoons olive oil
  • 1-15 ounce can chopped tomatoes
  • 2 garlic cloves, grates
  • 1 medium onion, chopped
  • 4 medium carrots, diced
  • 4 celery stalks, chopped
  • 1 medium zucchini, diced
  • 1 sprig of rosemary, finely chopped
  • 5 small or 2 large gold potatoes, peeled and cubed
  • 3 1/2 cups beef stock or vegetable stock if you prefer

Directions

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onions, carrots, celery, zucchini and sauté until the vegetables are softened.
  3. Add the garlic and rosemary, cook for another 2 minutes, stirring so the garlic doesn’t burn.
  4. Add the kale, potatoes and chopped tomatoes.
  5. Bring to a simmer and cook until the kale is wilted.
  6. Add the beef stock and beans, bring to a simmer and cook for 40 minutes until the potatoes and beans are tender.

* To make this dish quicker, you can use 1-15 ounce can of cannellini beans and only simmer the soup for 15 minutes.

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