It was a lovely holiday time with family and friends. I always get a little sad when the holidays end, but it is time to pack up the decorations and get back to routine.
It has been raining past two days, and apart from the fact that we really need the rain here, I would not shy away from admitting I absolutely love the rains. Perfect day to make some soup and take a break from all the indulgence of the holiday foods.
Minestrone soup is one such soup; lite, flavorful and filled with vegetables. One of the best things about this soup is you can keep it gluten free by keeping the pasta out of the recipe, and keep it vegan by keeping the cheese out. You may bulk up the recipe with more vegetables of your choice.
2 tbsp of olive oil
2 cloves of garlic minced
1 yellow onion chopped
1 potato chopped
1 carrot chopped
1 stem celery chopped
1 zucchini chopped
hand full of green beans chopped
1 can of diced tomato
4 cups of vegetable stock
2 cups water
1 bay leaf
1 tsp of chopped fresh or dried rosemary
2 tbs grated parmesan cheese (optional)
1/2 cup of pasta of choice (optional)
salt and pepper to taste.
Heat olive oil in a dutch oven or a pot over medium flame. Add onion, celery, carrot, zucchini; cooking until the onions are translucent. Add garlic and sauté for about 30 seconds, then add tomatoes, stock, bay leaf, rosemary and bring to a boil. Add chopped green bean, zucchini, potato and pasta, and let simmer for 10-15 minutes. Remove the bay leaf and season with salt and pepper. Served with grated parmesan cheese and a drizzle of olive oil . Enjoy!