Wednesday, December 31, 2014

Minestrone Soup

Simply the best minestrone soup ever!
I decided not to follow an old tradition this year for our Christmas Eve meal. Luckily the guilt didn't last too long - haha!! We usually have oyster stew and a couple of other soups but this year I decided to replace the oyster stew with minestrone soup. I also made cheesy potato and ham soup (for the meat lovers in the family). I baked a smoked turkey for sandwiches, a variety of dips and of course goodies. Most of us still love lefse so I was busy making lefse on Christmas Eve morning. I just don't think I can give up on my lefse! The minestrone was an absolute rock star move on my part (or so I was told). And to top it off with grated Parmesan cheese was the best! My secret for the best flavored soup, use fresh ingredients or frozen from the garden. I know there are many varieties of minestrone soup so substitute as you like. For example, I don't like kidney beans so I use pinto beans or navy beans. I also love that you can make this in one large soup pot! Also a great recipe for our gluten-free family members!
Minestrone Soup Ingredients and Directions:
1/2 shallot, diced (you could use an onion)
3-4 garlic cloves, minced
2-3 T olive oil
Over medium heat in a large pan, heat the olive oil and add the garlic and shallots. Stir them around for a few minutes but make sure they don't burn, I cooked mine about 3 minutes. Add the next 6 ingredients and heat for about 15-20 minutes, then add the broth and beans and boil another 10 minutes.
2 cups of sliced carrots or one small bag of baby carrots
1 tsp celery seed
2 cups of green beans (fresh, trimmed and cut into smaller pieces)
2 tsp Italian seasoning (or basil, oregano, thyme and a pinch of rosemary)
3 cups diced tomatoes or a 28 oz. can with the juice
1 1/2 cups crushed tomatoes or a 28 oz can
8 cups or 2 boxes veggie broth
2 cans (14 oz each) pinto beans, rinse and drain juice from the can
2 cups (dry) rotini pasta (I used gluten-free) but use your favorite
Salt and pepper to taste
Add the pasta when the soup is boiling and boil for another 7-9 minutes, then reduce to a simmer until you are ready to serve it. I simmered mine and stirred it occasionally for about an hour. When you are ready to serve, don't forget your grated Parmesan cheese as a topping over the soup. Yum!

Blessings for a Happy New Year and thanks for visiting!

Love and peace,
~ Simply Tammi

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