Here’s the thing: I love soup.
Looking back on that sentence, I probably should have started this post in a better, more creative way. You’re probably reading this (assuming that you still are) thinking, “what am I soup-pose to do with this information” or “I’m really not soup-prised with her soup-posed revelation”.
Now your thoughts are more along the lines of “stoup that”.
The point is, I will eat soup (did you just cringe?) any time of the year, including the spring. Even though the weather is getting warmer and the sun is finally out, I think that the spring is the best time for a good, big bowl of veggie, minestrone soup.
Beyond easy to make, hearty enough to fill you up but light enough to give you room to eat ice cream later (because what’s the point of it being warm out if you don’t eat ice cream every night).
You will need:
- 32 oz can vegetable broth
- 1 28 oz can diced tomatoes
- 1 can kidney beans (drained and rinsed)
- 1 can navy beans (drained and rinsed)
- 1 celery rib (diced)
- 3/4 white onion (diced)
- Handful of carrots (diced)
- 1 cup pasta noodles – I used ditalini noodles
- Handful of fresh spinach – chopped
- Parmesan cheese to taste
- Opt: onion powder, garlic powder, pepper – to taste
Chop your veggies and add veg broth, tomatoes, beans and veggies into a large pot.
Cook on high until it begins to boil then cover the pot, turn heat down to medium-low and let simmer for about 45 minutes. If you want to add some extra spices, go for it now!
Add your spinach (I quickly sautéed my spinach before adding it) and noodles and sit until noodles are al-dente (about 10 minutes).
Re-cover the pot and remove from heat. Let sit for about 30 – 45 minutes to really let the flavors sink in.
When you’re stomach just won’t stop rumbling and you can’t take the anticipation any longer, pour your soup into a large bowl (come on now, who wants a small bowl of soup, I ask you? No one), sprinkle with fresh parmesan and cut a big slice of soft and crispy french bread.