Sorry for our apathetic approach toward blogging recently – we’ve been too busy eating lots of good food and getting too full to write. We promise to update more often – but tonight I have a wonderful recipe I’d like to share. Our good friend Ashley showed us how to make this last Sunday, and we enjoyed it so much that we had to repeat it tonight.
This is a good one for when you’re craving just a light dinner. In today’s case it was Mother’s Day and I went out to Joan’s on Third with my parents for lunch (I had a half roast beef sandwich, mac and cheese, salad, and a piece of crown cake). When dinner time came around, I felt myself not wanting something decadent, but light and healthy. Here is Ashley’s tasty recipe for minestrone soup:
- 1/2 large yellow onion
- 2 cans seasoned diced tomatoes
- 2 large carrots (sliced)
- 2 large celery stalks (sliced)
- 1 russet potato (chopped)
- About a box and a half of chicken broth
- 4 cloves garlic (minced)
- Fresh basil leaves (chopped finely in food processor)
- 1 small can of corn
- 1 can kidney beans
- Salt, pepper, and Italian seasonings to taste
- 2 bay leaves
Start by chopping the onion and mincing the garlic. Put a large pot on the stove and coat the bottom with olive oil. Sauté onions in the pot until they become translucent, then add the minced garlic. Slice the carrots, celery, and chop the peeled potato. Throw the veggies into the pot as well, and top with salt and pepper. Stir for a minute or two, making sure nothing is sticking to the bottom. Add in the tomatoes, corn, and kidney beans, then add the chicken stock. Put about two handfuls of fresh basil into the food processor and pulse until finely chopped. Add the basil to the soup, along with two bay leaves and some dried Italian seasonings.
Bring soup to a boil, then reduce heat and simmer on med-low until vegetables are fully cooked (could be about 45 minutes, so keep an eye on it). Serve with freshly grated parmesan, and if desired, a dollop of sour cream and balsamic vinegar. Yummy!