With Bobby being gone, I am not that motivated to do much cooking and baking anymore. He loved to eat and I loved baking and cooking for him.
I have been making a lot of soups. Soups cover a lot of ground - you have your veggies, rice or pasta, and sometimes meat or chicken. So it has to be healthy. And soup usually freezes well!!
I made this soup a couple of months ago before he died and he loved it. It is so easy to make and I had most of the ingredients. The hardest part is chopping all the veggies. So soup it was for dinner last night!!
I watch alot of the PBS CreateTV shows(I do not have cable) and I found Ellie Krieger. She was demonstrating this soup and it looked good. As I said I had most of the ingredients, I will ** where I substituted.
Ellie Krieger's Homemade Minestrone Soup
Ingredients:2 tablespoons olive oil
1 large onion, diced
2 ribs celery, diced
1 large carrot, scrubbed well, then diced
1 medium red bell pepper, seeded and diced**I didn't have a pepper, so I omitted
1 medium zucchini (about 8 ounces), diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt ** I omitted because I am pre-diabetic
1/2 teaspoon freshly ground black pepper
28 ounces canned, no-salt-added crushed tomatoes
48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
15 ounces canned, no-salt-added small red beans, drained and rinsed** I didn't have red beans, so I used Great Northern Beans
1/2 cup dried, whole-grain elbow pasta
1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish** I just had plain ole Parmesan Cheese
DirectionsHeat the oil in a large soup pot over medium heats, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.
Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes.
Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low.
Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.
Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.
Ladle the soup into individual bowls and sprinkle the cheese on top!