Monday, May 9, 2011

Minestrone Soup

I apologize for the inconsistency in my blogging lately.  I've been feeling a bit off, and as a result, my cooking isn't very adventurous or interesting.  We still need recipes for off days, though, and this soup has been my go-to all week.

Minestrone Soup
1 onion, chopped
2 small zucchini, chopped
2 carrots, chopped
1 stalk celery, chopped
2 cloves garlic, minced
olive oil
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups chickpeas (any bean will do)
1 28 oz. can diced tomatoes with liquid
28 oz. water or vegetable broth

Heat olive oil in a large soup pot.
Chop and drop the vegetables into the pot- onion through garlic.  Cook for about 3-5 minutes.

Add in the spices and cook one minute more.
Add in the chickpeas, diced tomatoes and water or broth.
Cover, bring to a boil, reduce and simmer for 20 minutes.

A quick, easy, healthy meal in no time.  If you need extra comfort, pair it with grilled cheese.


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