November 1, 2021

Winter Minestrone

You guys, as it turns out - Halloween has gotten pretty sad. We only had about 8 trick or treaters and only one of them actually said the words "trick or treat". What is that about?? The worst part is, we actually have a street that is FULL of kids! Needless to say, we have a lot of leftover candy and I'm so wishing we didn't! I'm going to be bringing some to everyone I know for the next week!

The weather gets colder every week here in Minnesota, deep down I'm mentally preparing myself for snow - joining a gym because running outside is going to get difficult and making lots and lots of soup! Snow also means hunting season, and this house has proof scattered all over it. I went downstairs the other day to find blaze orange articles of clothing everywhere and just started laughing. Widows weekend is officially next weekend here in Minnesota, which also means that another venison recipe will be here a few weeks later.

Back to the soup - to answer your first question - I have absoluteley no idea why it's called winter minestrone! I made this soup vegetarian, because it's hearty without any meat in it.

1/2 white onion, minced
2 stalks of celery, minced
2 small potatoes, chopped into bite size pieces
2 tablespoons olive oil
3 cloves of garlic, minced
1 (35 oz) can of whole tomatoes
3 cups of low sodium chicken stock
1 (15 oz) can cannellini beans
3 handfuls of spinach, roughly chopped
1 and 1/2 cups of short pasta - I used rings
Parmesean-Reggiano cheese, for serving
Salt and pepper to taste

  1. Mince your onion, celery and garlic. Then chop your potatoes. In a large saucepan heat the oil until it starts to ripple. Add in the onion, celery, garlic and potatoes and stir. Cook for a few minutes on medium heat until the onion is translucent.
  2. Add in the tomatoes, chicken stock, and beans. Bring to a simmer and cook until the potatoes are soft, but not yet falling apart.
  3. In a separate saucepan, bring salted water to a boil and cook the pasta until it's just done - about 6 minutes. Drain and set aside.
  4. Stir the spinach into the soup. Add salt and pepper to taste.
  5. To serve: scoop soup into a bowl and top with the cooked pasta. Keeping the pasta separate means it won't be over cooked. Stir together and top with cheese.

How was your Halloween!? Please tell me you had more than 8 trick or treaters!


elizabeth @ chronic venture said... [Reply to comment]

mmm this looks so simple and comforting. definitely a nice way to welcome the colder weather!

we had NO trick or treaters!! so sad. i do live in an apartment building and this is my first halloween there so I guess it's a little different. now I just have a huge bowl of candy for me and my roommate. ooooh well!

Maggie @ A Bitchin Kitchen said... [Reply to comment]

I had NO trick or treaters. I can't believe most of yours didn't say trick or treat though! Where's the fun in that?!

Christin@FortMillSCLiving said... [Reply to comment]

Can't wait to try this! Minestrone is my favorite winter soup.

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