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Monday, February 1, 2010


Minestrone is one of my go-to soups; I make it a lot! Here's what you need:

1 Tbsp. olive oil
2 cloves garlic
1 medium onion
14 oz can of stewed tomatoes
2 stalks celery, chopped
1 bell pepper, diced
1 can of white beans (cannellini)
1 zucchini, diced
8 cups vegetable broth
½ cup carrots, chopped
½ tsp. dried basil
½ tsp. dried thyme leaves
¼ tsp. sage
1 bay leaf
1 cup cabbage, shredded (or you can use spinach instead)
1/2 cup small pasta (we used stars, because they're cute!)

Chop up all of the vegetables. Use child labor if possible: :)
In a large pot, pour the olive oil, garlic, and onions. Cook over medium high heat until translucent. Add the remaining vegetables and vegetable broth. Cook for 10 minutes, then add the pasta and spices. Cook an additional 15 minutes, or until the pasta is cooked and the vegetables are soft. Serve with grated parmesan cheese, or fresh basil. (if not using dried)
Remove bay leaf before eating!

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