Mmm-minestrone soup!

Mar 06

March is so capricious.  It’s that weird time of year when you never know what weather you’ll wake up to:   rain?  snow?  sleet?  65-degree sunshine?  minus 10 with wind chill?  Should I wear rain boots, moon boots or flip-flops?

Along with the shift in weather comes seasonal allergies, colds, sinus pressure and the flu.  There’s no better treat than a delicious soup to cure what ails you, and this recipe can be refrigerated or frozen for a rainy (or snowy) day.

Skoog’s Minestrone Soup

2 Tbsp olive oil
1/2 red onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
1 celery rib, chopped
2 carrots, chopped
1 potato, cubed
dash salt
dash black pepper
dash red pepper flakes
1/2 Tbsp italian seasoning
1 can (15 oz) low-sodium cannellini beans, drained
1 can (15 oz) low-sodium diced tomatoes
32 oz  low-sodium organic vegetable broth
1/2 cup frozen peas

In a large pot (4-qt), saute onion & bell pepper in olive oil 4 minutes over medium-high heat.  Add garlic, celery & carrots and cook for 3 minutes.  Add potato, salt, peppers, & seasoning, cook for 2 minutes.  Add beans, tomatoes, broth and 2 cups water.  Boil, lower the heat and simmer for 15 minutes.  Add peas; simmer for 20 minutes.  Garnish with grated parmesan cheese & serve!

serves 4 hungry hippos or 6 little people.

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