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Week of Feb 23- March 1
Mar. 1st, 2014 10:47 am Soup Project 2014: Soup 7 - Minestrone
February 23, 2014. I got the recipe from a cookbook Bear's Mom gave me as a gift: The New American Heart Association Cookbook, 6th edition . There are a lot of soup recipes in there; most are weird like fruit soup. But minestrone sounded promising and I wanted to try it. The store didn't have nave beans so I bought kidney beans instead and cooked them first. The whole soup making probably took me about two hours but it makes a lot of soup, like a lot. And it was pretty delicious and healthy with all the veggies. I put a little more pasta that it said and I used the can of tomatoes this time. And kidney beans instead of navy beans. Otherwise, I pretty much followed the recipe. I didn't smash it at the end since I like thinner soups. I came out very well and delicious.
Ingredients
1 cup dried navy beans, sorted for stones and rinsed (about 8oz) or 15-oz can
2 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 ribs celery, including leaves, chopped (about 1 cup)
2 medium cloves garlic, chopped or teaspoon bottled minced garlic
8 cups water
1 small zucchini, cubed
2 medium potatoes, peeled and cubed (about 2 cups)
4 medium tomatoes, peeled and cubed or 15oz can diced tomatoes
1 teaspoon pepper, or to taste
1/2 pound fresh green beans, sliced (about 2 cups)
1/2 cups whole-wheat dried pasta (shells or elbow macaroni)
1 tablespoon dried basil, crumbled
1 medium clove garlic, whole or 1/2 teaspoon bottled minced garlic
1 to 2 cups water (optional)
2 tablespoons grated Parmesan cheese
Directions
Cook navy beans using package instructions. Drain. Or drain and rinse canned beans.
Heat stockpot over medium-high heat. Add oil and swirl to coat bottom of pot. When oil is hot, add onion, carrots, celery, and 2 cloves garlic. Saute for 2-3 minutes, or until onion is translucent, stirring occasionally. Add water, zucchini, potatoes, tomatoes, and pepper. Reduce heat and simmer for 30 minutes. Add navy beans, green beans, pasta, basil, and 1 clove garlic. Add 1 to 2 cups water if soup is too thick. Heat through.
Slightly mash soup ingredients with a potato masher to help thicken soup. Simmer for 15 minutes.
To serve, sprinkle each serving with Parmesan.
I spent most of the weekend gradings and then watched Olympic Closing Ceremonies while grading. Two comments: Marc Chagall is from Belarus, technically, and there is appalling lack of classic female Russian writers - such a boys club.
Most of the week was pretty busy with grading and teaching. Last night, Bear and I had a date night and watched "Community" and "Captain Phillips." "Captain Phillips" is a great movie - we were both pretty riveted by the action even though we remember how it is supposed to end. Looking forward to Oscars tomorrow.
February 23, 2014. I got the recipe from a cookbook Bear's Mom gave me as a gift: The New American Heart Association Cookbook, 6th edition . There are a lot of soup recipes in there; most are weird like fruit soup. But minestrone sounded promising and I wanted to try it. The store didn't have nave beans so I bought kidney beans instead and cooked them first. The whole soup making probably took me about two hours but it makes a lot of soup, like a lot. And it was pretty delicious and healthy with all the veggies. I put a little more pasta that it said and I used the can of tomatoes this time. And kidney beans instead of navy beans. Otherwise, I pretty much followed the recipe. I didn't smash it at the end since I like thinner soups. I came out very well and delicious.
Ingredients
1 cup dried navy beans, sorted for stones and rinsed (about 8oz) or 15-oz can
2 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 ribs celery, including leaves, chopped (about 1 cup)
2 medium cloves garlic, chopped or teaspoon bottled minced garlic
8 cups water
1 small zucchini, cubed
2 medium potatoes, peeled and cubed (about 2 cups)
4 medium tomatoes, peeled and cubed or 15oz can diced tomatoes
1 teaspoon pepper, or to taste
1/2 pound fresh green beans, sliced (about 2 cups)
1/2 cups whole-wheat dried pasta (shells or elbow macaroni)
1 tablespoon dried basil, crumbled
1 medium clove garlic, whole or 1/2 teaspoon bottled minced garlic
1 to 2 cups water (optional)
2 tablespoons grated Parmesan cheese
Directions
Cook navy beans using package instructions. Drain. Or drain and rinse canned beans.
Heat stockpot over medium-high heat. Add oil and swirl to coat bottom of pot. When oil is hot, add onion, carrots, celery, and 2 cloves garlic. Saute for 2-3 minutes, or until onion is translucent, stirring occasionally. Add water, zucchini, potatoes, tomatoes, and pepper. Reduce heat and simmer for 30 minutes. Add navy beans, green beans, pasta, basil, and 1 clove garlic. Add 1 to 2 cups water if soup is too thick. Heat through.
Slightly mash soup ingredients with a potato masher to help thicken soup. Simmer for 15 minutes.
To serve, sprinkle each serving with Parmesan.
I spent most of the weekend gradings and then watched Olympic Closing Ceremonies while grading. Two comments: Marc Chagall is from Belarus, technically, and there is appalling lack of classic female Russian writers - such a boys club.
Most of the week was pretty busy with grading and teaching. Last night, Bear and I had a date night and watched "Community" and "Captain Phillips." "Captain Phillips" is a great movie - we were both pretty riveted by the action even though we remember how it is supposed to end. Looking forward to Oscars tomorrow.