It's not really spring weather yet in these parts so I was craving some kind of hot soup, but not my usual creamy soups because after all it isn't winter. I've never made minestrone soup before and I always thought it must be hard so I guess that is why I stayed away from it, but I gave it a try:
1 bay leaf
3 cloves of garlic
about 4 cups of chicken broth
one can of crushed tomatoes
salt/pepper to taste
First chop up one onion, 3 carrots, 3 celery and zucchini and put them together in your pot with a little olive oil, salt and pepper and let them cook for 10 minutes, chop up your potato and 3 cloves of garlic and add them to your pot, along with your bay leaf and let them cook another 5 or so minutes, adding more olive oil if needed. Then add your can of crushed tomatoes and about 4 cups of chicken stock and bring to a boil, cook until veggies are to your liking, add salt and pepper to taste.
I cooked my pasta in the soup and I found it sucked up a lot of the stock, so I actually don't advice doing that, I would keep some cooked pasta on the side and add it as you need. You can also play with this recipe of course, adding more veggies, using veggie stock, etc.
How many servings is that? It sounds like only two Laura servings or 1 Abe serving... I would have to triple this hahaha!ReplyDelete
hahaha, 4 - 6 servings! but since my pasta soaked up all the brother, i ending up using like 7 cups of broth to try and thin it and that ending up making like a lot more servings!ReplyDelete