Tuesday, February 1, 2011

Easy Minestrone

The temps are dropping all over the country and folks are hunkering down. I don't get snow where I live (no, really, there is like a bubble over my neighborhood - when my friend 10 minutes away can build a snowman and we didn't get a single flake, I can say that), but we do get freezing temps. When those days come, we light up the fireplace, make up some hot chocolate or cider (or in my case, tea!) and enjoy a good soup or stew. This one does that nicely!


1 T. olive oil
One onion, diced
3 stalks celery, diced
3 carrots, diced
2 garlic cloves, minced
1 t. dried thyme
1 t. dried marjoram
1 t. salt
black pepper to taste
1/4 t. allspice
1 28 oz can crushed tomatoes
1 can garbanzo beans, drained
1 can kidney beans, drained
2 bay leaves
1 t. dried or 1 T. fresh rosemary
4 c. vegetable stock
2 c. water
Half a bag of frozen corn
Half a bag of frozen green beans
1 bag of pasta, shape your choice (I used vegetable spirals)
1 t. dried thyme
1 t. dried oregano

In a large pot over medium heat, add oil, onion, celery, garlic, thyme, marjoram, salt, pepper and allspice. Stir until onion begins to soften. Add tomatoes, beans, bay leaves, rosemary, stock and water. Turn up heat to high and bring to a boil. Add corn, green beans and pasta, cook about 10 minutes until pasta is almost cooked. Add additional thyme and oregano and more water is necessary. Enjoy!

Be sure to watch the water, as mine initially turned into more of a stew than a soup. If you have kids, use a fun shaped pasta instead of traditional pasta. We served ours with buttered toast, but garlic bread would probably have been a perfect accompaniment (note to self: next time make garlic toast).


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