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Sunday, July 14, 2013

Minestrone Soup Recipe

I had a request for a minestrone soup recipe, and since it's a favorite around here, I figured I will share mine today!

It's not so much a recipe though.

I truly feel like cooking is so much more interesting when you don't have to follow someone's rules, instead you can be as creative as you like in the process of creating delicious food...

So here's what I do:

Heat 1-2 Tbp. olive oil in a heavy bottomed soup pot.
Add diced onion, chopped garlic, diced peppers, zucchini/kishuim, and any other veggies you want to use (I usually add celery, chopped tomatoes, broccoli stalks, eggplant, mushrooms... really whatever I feel like).
Cook over med heat, stirring occasionally. You want the veggies to brown somewhat. The key here is to really use a lot of vegetables.
Add soup stock to mostly fill the pot, and about 500g tomato paste (unless of course you are using a much larger/smaller pot than mine! I usually make a 5-7 quart pot)
Add black beans or lentils (if you want - my kids prefer when I leave them out).
Add seasonings - salt, pepper, basil, parsley and whatever else you want (I throw in a little cayenne pepper even)!
Stir, and bring to a boil. Cover and simmer for about 20 min. Add 1 cup of p'titim (a.k.a. Israeli couscous) or whatever small shape pasta you like to use, and continue to cook for another 5 minutes, till the p'titim/pasta is cooked.
Serve hot!
My favorite heavy-bottomed pot. Ignore the messy kitchen, please!


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