{Minestrone Soup}

Minestrone Soup

I’d been craving Minestrone Soup for awhile now and this past week, we finally had the perfect type and amount of leftover veggies from our CSA box to make it. Minestrone is the perfect solution for when you realize my vegetables are wilting and I need to use them or I have way too many vegetables and don’t know what to do with them all because you can really add whatever vegetables you would like to it. We added cauliflower this time!

Veggies

It also makes for great leftovers–I’ll be having it for lunch every day this week! Why is it that you can never make just a little soup?

Also, we used a bean mixture we had with several variety of beans, but you could use any–traditional¬†Cannellini beans would work well.

Check out the pictures for a step by step guide or the recipe below!

Step 1: Heat olive oil in a cast iron pot (or in a separate frying pan if you do not have one–sorry!). Add onions, garlic, carrots, celery, and cauliflower and cook until soft and aromatic, about 7-9 minutes.

Step 1

Add spinach and cook until wilted, about 2 minutes.

Step 1 Part 2

Step 2: Deglaze vegetables with white wine. Add vegetable broth, beans, diced tomatoes, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then reduce to a simmer and cover.

Step 2

Step 3: Cook covered soup until beans are soft, about 2-3 hours depending on the type of beans. For a faster cook time, use precooked beans.

Step 3

Step 4: About 10 minutes before serving, add pasta and cook until it becomes al dente, about 8-10 minutes.

Step 4

Step 5: Serve immediately, and enjoy!

Step 5

Minestrone Soup Recipe

Serves 5

Print recipe!

Ingredients:

1 box (22-24oz) vegetable broth

1 cup Farfalline pasta

1 cup uncooked beans

1 14oz can diced tomatoes

3 cups celery, chopped

1/2 onion, chopped

1 cup cauliflower, chopped

2 large carrots, chopped

1 cup fresh spinach, chopped

2 cloves garlic

2 bay leaves

2 sprigs thyme

1/4 cup parsley

1 tablespoon olive oil

1/2 cup white wine

Salt, to taste

Pepper, to taste

Steps:

Heat olive oil in a cast iron pot (or in a separate frying pan if you do not have one–sorry!). Add onions, garlic, carrots, celery, and cauliflower and cook until soft and aromatic, about 7-9 minutes. Add spinach and cook until wilted, about 2 minutes.

Deglaze vegetables with white wine. Add vegetable broth, beans, diced tomatoes, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then reduce to a simmer and cover.

Cook covered soup until beans are soft, about 2-3 hours depending on the type of beans. For a faster cook time, use precooked beans.

About 10 minutes before serving, add pasta and cook until it becomes al dente, about 8-10 minutes.

Serve warm, and enjoy!

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{Barracuda?}

With our CSA box last week, we received barracuda as part of the Fresh Catch program we are also a part of. I know, barracuda? A little scared,¬†I immediately put in in the freezer hoping inspiration would strike at some point with what to do with it. Well, last weekend, that inspiration had definitely not struck and with the promise of more fish on Monday, I needed to make it soon. Solution? Make it for my parents! That way, we would have 4 people eating it if it didn’t turn out so well.

We ended up dredging it in egg and flour, frying it in some olive oil, and serving it as a side to our clam chowder. And to everyone’s surprise, it was actually great! The fish was pretty mild but had great texture and flavor. Who knew?

Because we all also had clam chowder to eat, we ended up saving most of it and my mom used it to make a salad with the rest of our CSA veggies for lunch the next day.

Salads are such an easy way to use leftover meat whether it be fish, chicken, or beef.

Barracuda Salad

I think I might just have to buy some more!