Thursday, December 27, 2012

Cooking: Minestrone Soup with Spinach (Recipe)

 
 
Are you making some resolutions a bit early? Or at least (as I am) trying for some moderation before the next feast? If so, this recipe is for you! It's healthy and filling and will warm you up on a cold Winter day. I shared it during Delia's Soup of the Day series and thought this week between Christmas and New Year's would be the perfect time to share it here.
 
 
I love soup. It doesn't get much better than a one-pot meal that can be made ahead and kept warm. This Minestrone Soup with Spinach just may be my favorite. It hits the spot when the weather turns cold. It's warm (of course) and has a richness that comes from the flavorful vegetables rather than a lot of added fat. So it's healthy too. The perfect thing for lunch or dinner (or both?), especially if you are trying to pace yourself with all the rich food during the holidays.
 
 
I love this soup all on its own, but it's hard not to give into a small handful of freshly grated Parmesan and a slab of good homemade or bakery bread. (This bread, which is pictured, is really really good with this minestrone, and super simple to make, but also a bit indulgent. Yum...)
 
Click to read more... (recipe follows)
 

This recipe makes a medium sized pot, but it seems like I usually double it so I have enough for a crowd, or for leftovers.
  • 2 T olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic
  • 5 cups (40 oz) Chicken stock
  • 1 lb diced tomatoes with their juice
  • 1 large carrot (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
  • 1/2 T basil
  • 1/2 T oregano
  • 1/2 T sugar
  • 1 bay leaf
  • 1 c. macaroni or shells
  • 2T balsamic
  • Salt and pepper
  • 2 T coarsely chopped fresh parsley
  • Grated parmesan
Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the chicken stock, tomatoes, carrot, basil, oregano, sugar and bay leaf.
Cover partially and simmer until the carrots are tender, at least 20 minutes. Add the pasta and cook, uncovered, unil al dente, 8-10 minutes more. (I often boil the noodles separately and then add them in so that they don’t absorb too much of the broth). Add the spinach and stir it until it is wilted.
Add the beans and simmer until they are warmed through. Add the balsamic vinegar. Season to taste with freshly ground salt and pepper. Garnish with fresh parsley and Parmesan.
And go ahead and dunk that bread!
 

7 comments:

Sandy said...

This looks really delicious - I am so ready for something that is not fattening or loaded with sugar! Will give this one a try for sure :)

Mereknits said...

It looks so yummy I could dive right into the screen and taste a spoonful. It is even cold here in Florida today, so that soup looks perfect for the day.
Hugs to you,
Meredith

O meu pensamento viaja said...

This soup looks delicious!

Bari Jo said...

Ahhh yes - just what the doctor ordered! Looks wonderful - can't wait to try it this weekend! Thank you! Happy New Year, Anneliese! ;O)

Andrea from The Train To Crazy said...

I love this soup! One of my favorites!

Mary Falls said...

MMMMM, My favorite soup, I can't wait to make this one!! Thank you so very much!

Julia C. said...

Thank you so much for the delicious recipe. I just made it...and it turned out so great!

~Julia

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