This afternoon I was too lazy to make lunch, and invoked my powerful mantra to get the husband to cook for me. Today he made a delicious minestrone soup. Spring is in the air in Michigan along with fresh vegetables that have arrived in the markets, all in bright greens, reds, and yellows. Somehow the colors seem much more vibrant in the spring and summer. I picked up a fridge full of broccoli, celery, spinach, okra, eggplant, leeks, carrots, green banana, zucchini, beans, daikon, and nice ripe tomatoes. Armed with these vegetables, it was easy for Shankar to make a healthy vitamin enriched soup. We topped it with some grated Parmesan and dove in.
3 cups vegetable stock, 3 large tomatoes, 1 cup of diced carrot/zucchini/and celery, a handful of broccoli, 2 small onions diced, 1 tbsp dried herbs (oregano, thyme, and basil), 1 tsp dried red chili flakes, cracked black pepper, 1/2 cup uncooked pasta (rotini)
1. Saute the onion in butter.
2. Add the zucchini, carrot, and celery. Salt and pepper them.
3. Add the tomatoes and cook down.
4. Add the stock and bring to a simmer. Add the herbs, seasonings, and salt.
5. Add the pasta and cook until al dente.
6. Just before its done add the broccoli for a few minutes so they are cooked but still crisp.
You could start this with 1 tsp of minced garlic as well for additional flavor. I think chickpeas would be good in this soup though my husband emphatically told me he does NOT do chickpeas in minestrone. Fair enough.
Verdict: This was an great quick soup that was quite satisfying. I recommend serving this with some crusty bread and butter.