Sunday, February 9, 2014

Minestrone Soup Recipe

"Ruth and Glory" isn't my first blog. A few years ago I had a blog about one of my favourite pastimes-cooking. I only kept it up for a few months-I just got bored of writing about food all the time. That's why I've never given this blog a particular label or category-I want to be free to write about whatever I feel like. But I do still love cooking. This week I made a really good soup. I hadn't made soup in a long time, and I totally forgot how easy it is. I didn't even follow a recipe-just quickly read over a few to get an idea of what I needed to do, and freestyled it from there. The result was a very hearty, rich flavoured winter soup. I posted a photo on my Instagram and a friend asked for the recipe. So I thought I'd put  on my blog because I'm sure as shit not going to take the time to type this out for just one person (Hi Shane!).

This is just a basic recipe. You could switch things up, add whatever vegetables you like, add fresh herbs, whatever. That's why I'm calling it......

However You Like it Minestrone 

3-4 Tbsp. Olive Oil
3 Carrots, chopped
2 Stalks Celery, chopped
1 onion, chopped
2-3 cloves Garlic, minced

4 cups low sodium chicken broth [I just like to be able to control the salt content]
4 cups tomato sauce [I used a good quality jarred sauce with basil in it. It's actually super easy to make homemade tomato sauce. But I have a tiny kitchen, and no dishwasher. I don't feel like doing all those dishes twice. Or even once]

 1 Pound Cooked Sausage Meat-[you can buy it by the pound, or you can buy actual sausages and remove them from their casing-which is a very strange and sexually confusing experience]
1 can of red kidney beans
2-3 Cups precooked mini shell pasta [the reason you don't just put the uncooked pasta right into the soup as it cooks is that pasta has a lot of starch in it, and would change the consistency of the soup if you cook it in there]
1/2 Cup Red Wine
2 Cups Spinach, chopped

Salt and Pepper, to taste

1.Heat the olive oil at low-medium in a large soup pot. Add the carrots, onions and celery. Stir to coat all the veggies in the oil, and allow to cook slowly for about 15 minutes, stirring occasionally.

2. Add the minced garlic and keep cooking for about 10 more minutes.

3. Add the chicken broth and tomato sauce. Turn the heat up and allow the soup to come to a boil.

4. Turn back down to low-medium and add the sausage and red wine, pasta and spinach.

5. That's pretty much it. Turn the heat down really low, put a lid on it, let it simmer for a few hours, add some salt and pepper and then eat it.

This soup was very easy to make, and it came out awesome. You may notice that this isn't really the "cleanest" recipe. I made it for my boyfriend, and I just wanted to make a classic hearty soup. But after remembering how easy it was to make enough food to feed an army, I think I'll definitely make it again for myself, with a few tweaks. To make this a clean recipe, I would leave out the pasta and wine, switch the sausage for ground turkey, and probably add a few more vegetables.

This made about 8 servings. I thought it was filling enough to be a meal. Cooking in big batches like this is a great way to stay on track with healthy eating. You could make a big pot of a cleaner version of this, and eat it throughout the week. Once you've cooked healthy food and have it on hand, it's just as convenient and easy to make the choice to eat that as it would be to grab fast food.

Hope everyone is having a good weekend, staying warm and eating good food.

1 comment:

  1. Sounds delicious!! I'm going to make it!