Ten Thumbs Up Minestrone

That’s right – when I asked the kids to rate this meal by thumbs, they put all their digits in the air. Reluctant amateur cook mom WIN. 

(OK, so part of that might be the way I refused to let them into the kitchen and have a snack, and dinner wasn’t served until 6:30. Hunger = best sauce. But still.)

Another nod to the Daily Soup Cookbook. They have three fine-sounding recipes for minestrone. I’ve never actually made the recipes, given that I can’t plan ahead and never have all the ingredients,  but they give me a starting point and proportions, and whatever’s in the house pretty much dictates the direction from there. This recipe makes a lot of soup – half will serve 4 generously.

Ten Thumbs Up Minestrone

2 tablespoons olive oil

1 large onion, chopped

2 celery stalks, chopped

2 leeks, rinsed well and chopped fine

2 cloves garlic, peeled, minced

2 teaspoons dried thyme

1 bay leaf

2 teaspoons kosher salt

½ teaspoon black pepper

8-10 cups of veggie broth

2  15-oz cans cannellini beans, drained and rinsed

1  28-oz can whole tomatoes, drained and diced (I don’t know why, but it seems to taste more tomato-y than canned diced tomatoes)

2 carrots, peeled and chopped

½ cup savoy cabbage, chopped

½ cup small pasta for soup (I used small ditali, ditalini)

1/3 to ½ cup basil pesto

(optional) fresh-grated Parmesan cheese

Heat the oil in a large stockpot over medium heat. Add the onion, celery, leeks, and garlic and cook until tender (about 5 min.)

Add the seasonings and stir.

Add the beans, broth, and tomatoes and bring to a boil. Reduce heat, cover, and simmer about an hour.

Note – at this point the soup can be put away in the refrigerator or freezer if you aren’t serving immediately. The next few steps are for right before serving.

To simmering soup, add the carrots and cabbage and cook about 10 minutes, partially covered, until carrots are mostly soft. Add the ditalini pasta and cook partially covered about 5-7 minutes (or package directions) until pasta is al dente.   

Turn off the heat and stir in the pesto. 

Serve with grated Parmesan and garlic bread.

Makes lots of soup – 10-12 cups.