Minestrone Soup

Here is a simple recipe from EcoThrifty. If you are new to cooking, make this on the weekend when you are feeling rushed. If you have a large family, you can double or triple this. Even if you don’t have a large family, you can double this recipe and have left-overs for lunch during the week at work.

Minestrone is a great soup to make on a day when you can’t spend much time in the kitchen. It also works well in a slow cooker. If you will be gone all day, don’t add the pasta until you get home because it will be cooked to pieces after a couple hours.

Minestrone Soup
Serves 4

2 cups dried kidney beans, soaked for 4 hours or overnight
2 quarts water
1 onion, chopped
4 cloves garlic, crushed
2 stalks celery, sliced
2 carrots, sliced
2 medium potatoes, cubed
1/2 pound green beans sliced
1 pound chopped tomatoes, frozen or canned
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1 tablespoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
1 cup uncooked rotini or penne pasta

Drain the soaking beans and put them in a 5-quart pot. Add the 2 quarts of water. Cook over low heat until the beans are almost done, which will take about 2 hours. Add the rest of the ingredients to the pot except for the pasta. Cook for 30 minutes, add the pasta and cook until it is done. If you have any spinach or cabbage in the refrigerator, feel free to add a cup to the pot. Alternatively, put all the ingredients except the pasta in a slow cooker and cook on low for 6 to 8 hours. Then add the pasta and cook until the pasta is done.

Are you craving for warm beverages? And soups, stews, chilis … you get the idea. I pull together some of my soup favorite recipes on this blogpost – It’s soup season! Check them out.