The Guardian

Tuesday, April 9, 2013

Minestroni Soup


Minestrone Soup
Tonight I made a Minestrone Soup. My mom was sick and even though it was 80 degrees made a vegetable SOUP for her. She was very happy that she did not have to get up and cook. In this recipie I used the potato's from my left over "Italian Potato Salad. I do not like left overs and I try to use what I have to create new meals for my family so that dinner is always different and exciting. This is the easiest soup to make and can totally be re-made 2 days later with pastini and some salted pasta water for a whole new meal. This soup even freezes well. This pairs well with Chicken Cutlets and a tossed salad. I hope you all ENJOY!!
1 large sweet onion sauteed (Can be done the day before)
1 package of white button mushroom sauteed (Can be done the day before)
1/2 bag of frozen peas
1/2 bag of frozen corn
1/2 bag of frozen spinach
1 bag of Lima Beans
1 can of Canalli Beans - (No juice)
1 can diced tomato's (No juice)
2 large containers of Chicken Broth (48 ounces each)
2 Knorr Homestyle Chicken Stock (Concentrated Stock)
1 Whole Leek cleaned & diced
3 Diced Scallions
2 Carrots peeled & diced
2 large white potato's diced...I used the potatoes from my "Italian Potato Salad" recipe
2 Bunches of Asparagus ends diced....(When I make my asparagus I save and dice the ends that I don't use and then I freeze them for when I make this soup) They do not need to be added if you do not have them.
Using a Large Stock Pot add the chicken broth until warm and then all the veggies with the potato's added last. Cook on a high medium for 20 minutes and then bring down to a low boil for another 30 minutes. This soup is great served with some grated cheese. All the veggies that need to be sauteed can be done the day before to shorten your cooking time. I hope you ENJOY!!

No comments:

Post a Comment

Thanks for your feedback...