Category

Dinners

January 28, 2013

The Best Minestrone Soup Ever

It has been a very trying and busy few weeks for our family, so I made this soup.
Soup makes everything better and this recipe was comfort food at its best.
Delicious with crusty bread and a salad, I think the balsamic vinegar added a rich flavor to the base.
You will LOVE it.
It is one of those recipes you will make over and over through the years:).

The Best Minestrone Soup

{Original recipe from HERE…but of course I tweaked it.}

Serves 4 generously.

I doubled it for our family of 6.

  • 2 T olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, or 2 TBS minced garlic
  • 5 cups (40 oz) chicken stock
  • 1 lb diced tomatoes with their juice
  • 2 large carrots (or a handful of baby carrots) sliced about ¼” thick
  • 4-5 large handfuls of spinach leaves (I use the bagged/pre-washed)
  • 1 14.5 oz can white beans (cannellini or great northern) rinsed
  • 1 T basil
  • 1 T oregano
  • 1/2 T sugar
  • 2 bay leaves
  • 1 c. macaroni or shells { I substituted 4 large diced potatoes}
  • 2T balsamic
  • Salt and pepper
  • 2 T coarsely chopped fresh or dried parsley
  • Grated parmesan

Saute onion and garlic in olive oil until translucent and then add the chicken stock, tomatoes, carrots, potatoes {if you choose},basil, oregano, sugar, and bay leaves. Cover partially and simmer for 20 minutes until carrots are tender. Add the pasta {if you choose} and cook uncovered for 8-10 minutes. Add the spinach, beans, balsamic vinegar and simmer until cooked. 

Add salt and pepper to taste and garnish with parsley and fresh parmesan.

Oh yum!

~Julia

PS: Thank you ever so much for your kind words and condolences.
It meant so much:).

October 22, 2010

Split Pea Soup

Oooh…this is one of my all time favorite soups!

The delicious aroma floats on waves through the house all day making my mouth water. It is a super simple soup to make and so deliciously healthy and filling.

Here is the recipe: 

You can choose from the following for the ham:
1 ham bone or
 2 lbs. ham shanks or
  2 lbs. hocks or
2 lbs. pressed ham
***
2 1/4 c. split peas {1 lb.}
8 c. water
1 large onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 tsp. pepper
2 tsp. salt

Put everything into soup pot or crock pot. For stove top version….boil for 15 minutes, then simmer for at least 3 hours. You want the soup to thicken. 

In the crock pot, just cook on high for at least 6 hours.
Shred or chop ham before serving in the soup. Mine is usually falling apart and I just use a fork to shred.

Serve with grilled cheese sandwiches or crusty rolls and a garden salad. 

Enjoy!


~Julia