We’ve been going crazy recently with the cooking. It feels good being able to say that we haven’t eaten out in several months, with the exception of the rare trip to a local fresh burrito joint. I’ve managed to cook everything at home for many weeks running, and every week we are experimenting with new and exciting recipes.
Yesterday we made our own minestrone.
I was so happy to find this pasta for our soup. The recipe was simple, even though it looks long and complicated! Also, it only cost about $12 and it will feed us for lunch several times over this week.
- 1 zucchini
- 3 stalks celery
- 2 carrots, peeled
- 1 small yellow onion
- 1 bay leaf
- 1 large potato
- 2 medium tomatos
- 1 large handful spinach
- 4-5 leaves of kale, stems removed
- 1 can kidney beans
- 1 can garbanzo beans
- 4 C low-sodium vegetable broth
- 1 C pasta
- Chop all veggies into large chunks (for us that meant celery, carrot, onion, zucchini, potatoes, tomatoes, spinach, kale)
- we did the tomatoes on a separate plate that had a ridge, so we could capture all the juice that it would release (this goes in with the tomatoes)
- Drain and rinse your beans (we chose garbanzo beans and dark red kidney beans), this gets rid of a lot of the salt content
- any veggies you want (we went with celery, carrot, onion, zucchini already chopped) go into a large pot with a bit of extra virgin olive oil
- you want enough veggies to cover the entire bottom of the large pot
- cook on medium-high heat for a bit until they are soft, adding any seasonings that you want (we did pepper with no salt and a pre-made italian seasoning which did have a bit of salt)
- add the tomatoes, bay leaf, and beans
- slowly add the veggie broth, while stirring and scraping the flavors off the bottom of the pot
- once the concoction is nice and hot, add the potatoes
- reduce heat, cover, and simmer for 10 minutes
- add dry, uncooked pasta
- recover to simmer for another 10 minutes
- add kale and spinach
- recover to simmer until you serve, or shut off the heat and allow it to cool on the stove until it’s set to put into storage containers for later in the week
You can really choose whatever veggies you want, and can add as many or as few as you care for. It’s so simple and only takes about an hour to prepare and cook and will feed you all week.
What are your favorite cold-weather recipes??