The cold has officially crept in and November is in full swing. And in our house that it’s SOUP SEASON. Cheesy, I know, but nothing is better on a cold day than hot soup. My roommate Brigitte is a soup queen and created a modified minestrone last night. Delicious, healthy, and on the table in under a half-hour, an all around success.
Modified Minestrone (serves 4-6)
2 tbsp. olive oil
1 cup of carrots
1 cup of onions
1 cup celery
4-5 garlic cloves
1 can chickpeas
1 can diced tomatoes
4 tbsp fresh/2 tbsp dried herbs of your choice (I used 1 of each-parsley, basil, oregano, & italian seasoning) this can vary based on whats is in your cupboard
4 cup chicken stock
2 cup diced chicken
1 cup pasta ( I used whole wheat elbow)
2 cup spinach
Sautee 1 cup carrots, 1 cup onions, 1 cup celery, 4-5 garlic cloves in oil until translucent about 5 minutes. Next add 1 15 oz can of chickpeas (rinsed and drained) and 1 15 oz can of diced tomatoes. Then add 4 TBSP of fresh (2 TBS dry) herbs-I used parsley, basil, oregano, & italian seasoning-but you can use whatever you have on hand/season to taste. Add 4 cups of chicken stock. Add about 2 cups of diced chicken, or whatever protein you prefer (turkey, sausage, etc). Simmer for at least 20 mins. 7-10 minutes before serving, add 1 cup of pasta (I used elbow, but you could use shells, bow tie, penne, etc) and 2 handfuls of greens (I used red spinach from TJ’s) but you could use regular or kale or omit if you prefer.