Minestrone Soup ala Peep

After an atypically spendy Christmas, and to cater more to Bikenut’s new year resolution to eat healthier, I’ve been thinking of ways to stretch our dollars and pack more fruits and veggies into our diets.  The first thing that came to mind was to make a big pot of soup or stew that would last us at least a few days, if not the whole week.  I opted for a vegetable soup, since that accomplished all of my goals in one fell swoop.

Of course, I didn’t think about the blog until everything was in the pot, so you’ll have to settle for a picture of the finished product and the list of ingredients.  Sorry about that.  I did the same thing with the teriyaki chicken I made a couple of weeks ago, which I thought I created a draft post for but apparently did not. 😛

One thing to note… when I say to use a large pot, make sure it’s at least 5.5 quarts.  My cast iron pot is 5.5 quarts and it is filled to the brim!

At any rate, here’s the recipe…

Minestrone Soup ala Peep

Ingredients:

The broth:

  • 2 – 32oz containers of beef broth
  • 1 – 8oz can of tomato paste
  • 2 cloves of garlic, chopped
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried parsley
  • Dash of each: celery seed, nutmeg, thyme
  • Salt & pepper to taste

The rest:

  • 1 can of cannellini beans (white kidney beans)
  • 1 can of garbanzo beans
  • 1 large white onion, cut into 1″ pieces
  • 1 jumbo russet potato, cut into large dice
  • 1 large carrot, cut into large dice
  • 4 stalks of celery, chopped
  • 1/2 cup of dry mini ravioli pasta (or your favorite small pasta shape)
  • 2 ears of white corn, cut from the cob
  • 1 large zucchini, halved lengthwise and sliced
  • 1 large yellow squash, halved lengthwise and sliced
  • 1/2 cup of frozen chopped spinach (or equal amount of fresh)
  • 1/2 small cabbage, cored and chopped

Directions:

  1. In a large soup pot, add all broth ingredients and bring to a boil, then cover and simmer while preparing the vegetables.
  2. Add cannellinis, garbanzos, onion, potato, carrot, celery and pasta.  Bring back to boil for 5 minutes.
  3. Add corn, zucchini, and yellow squash.  Cover and reduce heat to simmer.
  4. Check the potatoes, carrots and pasta for doneness.  When tender, add spinach and cabbage.  Simmer for 10 minutes.
  5. Serve topped with grated parmesan.
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