Cold Weather Comfort Food: Hearty Minestrone Soup

On terribly cold days like these, my husband and I enjoy simple, hot, hearty and healthy meals contained in a single serving. Just such a meal is one of our favorite soups, chock full of vegetables and pasta in a rich and tasty tomato stock – with the added zest of mildly seasoned turkey Italian sausage.

The added beauty of a soup like this in an economic turndown is its low cost per serving, and the ability to freeze and store portions for several other meals, days or weeks later.


Ingredients:

½ cup great northern beans, rinsed and picked over (cooked, can beans may be substituted)
1 large Spanish onion cut ¼” dice
1-2 celery ribs cut 1/3” dice
1 large potato cut 1/3” dice
1-2 carrots cut 1/3” dice
2 cloves minced garlic
1 zucchini cut ¼” dice
1 yellow squash cut ¼” dice
4 sun-dried tomatoes (soak in hot water, drain & chop)
1 medium parsnip cut 1/3” dice
¼ cup chopped parsley
2 bay leaves
1 Tbsp dried basil
1 tsp dried marjoram
1 28 oz can tomatoes & juice, chopped
8 cups vegetable or beef stock or bouillon
1 to 1 ½ cups assorted frozen veggies such as corn, peas, green beans, etc.
1 cup orzo or other small macaroni

Optional: 1 to 2 Tbsp olive oil when soup is finished for flavor and
grated Asiago, Romano or Parmesan cheese for top


In medium sauce pan, simmer beans in 2 quarts of water about 1 hour. Drain & rinse. Combine onion, celery, potato, carrots, parsnip, garlic and 1cup water. Cook until onions are soft. Stir in sun-dried tomatoes, bay leaves, basil and marjoram. Cook 10 minutes. Add tomatoes & stock & bring to boil. Cover and simmer 1 ½” hour. Stir in cooked beans and zucchini & bring to a boil, stir in parsley. Add cooked orzo or macaroni. Sprinkle each bowl with grated cheese.

[Note: I use Goya beef and chicken bouillon, mixed with water in place of canned beef stock.]