Hello guys! Happy November…well, I guess it’s almost December. I can’t believe it’s almost Thanksgiving and the end of the semester. I promise I have not forgotten this blog. Neglected, yes. Forgotten, no! I know it’s always the same story, but life really got in the way for the last 1.5 months and I am very sorry. 🙁
My life has gone through some changes since I last blogged. Telling you guys about them will be a tale for another time. Promise! Once I get it all figured out, of course. I assure you guys, though, that the changes do not have to do with the blog, being vegetarian, or my boyfriend. I plan to continue to blog here as a space to share vegetarian recipes/insight, anything running related, and random ramblings about my life. I am still a vegetarian! Also, do not worry my boyfriend of 5.5 years and I are very much in love and going strong! 🙂
Anyway, I remembered in a previous post that I promised that I would share my favorite Minestrone recipe with you guys. Well, over a month and several batches of minestrone later, I finally remembered! Nothing warms me up or gives me strength on a chilly autumn or winter day like homemade minestrone. I’ve been craving soup after this unusually cold week (on Tuesday with the wind chill it felt like -4 degrees outside!)
Minestrone is very easy to make and relatively inexpensive! This recipe is adapted from Mighty Minestrone on pages 128-129 of The Teen’s Vegetarian Cookbook by Judy Krizmanic.
Yield: 4-6 servings
1/4 teaspoon garlic powder or 2 cloves of garlic
2-3 stalks of washed and chopped celery
28 ounce can of diced and peeled tomatoes (fire roasted tomatoes work nicely too)
6 cups of water
1 teaspoon oregano
2 bay leaves
2 teaspoons of basil
1 package of frozen vegetables (16 ounces)
1 can of kidney or garbanzo beans, rinsed, and drained
0.5-1 package of whole wheat elbow or spiral pasta (16 ounces)
salt to taste
1. In a large pot mix together the canned tomatoes, 6 cups of water, 2-3 stalks of celery, and all the spices (including the garlic if you use cloves instead of garlic powder) . Bring to a boil uncovered.
2. Once the mixture boils reduce the heat to a simmer, cover, and simmer for about 30 minutes.
3. After 30 minutes add the frozen veggies, kidney beans, and pasta to the large pot. Cook for 20-30 more minutes. Add salt if desired.
4. Serve. For leftovers, put the uneaten Minestrone into shallow Tupperware containers and refrigerate promptly. Enjoy, a cold day calls for some warm minestrone soup! 🙂
What is your favorite soup to make when the weather turns cold? Although, I admit I make soup in the summer sometimes and maybe I’m not the only one…Also, is there a soup you’ve always wanted to make, but have not yet?