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Despite the unseasonably warm weather (we’re talking highs in the 90’s!), I’ve been on a soup kick. I had planned on making a big pot of basic vegetable soup, but I decided at the last minute to add some kidney beans, kale, and pasta to make it more of a minestrone-inspired soup. And really, it’s pretty thick, so I’d say it’s more of a stew than a soup. Minestrone Stew Serves 2 + leftovers for freezing Ingredients: 2 tbsp olive oil 1 large yellow onion, chopped 3 cloves garlic, chopped 6 carrots, sliced evenly 5 red potatoes, chopped into 1-inch cubes 1 28-ounce can of diced tomatoes 1 1/2 cups frozen okra 1 15-ounce can of dark kidney beans, drained and rinsed 6 cups vegetable stock (I used 6 cups of water with 6 tsp of Better Than Bouillon Vegetable Base) 1 1/2 cup tomato juice 1 1/2 cups rotini pasta 1 small head of kale, chopped into small pieces 2 tsp oregano 2 tsp thyme 2 tsp basil 1 tsp paprika salt and pepper to taste Directions: Add the olive oil to a pan set to medium-high heat. Add the onions and cook until translucent. Add the garlic and cook for another minute, stirring to keep the garlic from burning. Add the carrots and potatoes and cook for another 5 minutes. Add the diced tomatoes, okra, kidney beans, vegetable stock, tomato juice, and spices. Bring to a boil and then turn the heat down to simmer for about 10 minutes. Add the pasta and cook for another 8 to 10 minutes, then add the kale and cook for another 2 minutes. Check seasoning and add salt and pepper to taste. Enjoy!
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(please scroll down for recipe in English) Već dugo želim da napravim minestone supu. Silno sam vreme izgubila pokušavajući da nađem "pravi" recept. Ovaj članak mi je potvrdio ono što sam saznala na teži način - pravi i jedinstveni recept ne postoji, razlikuju se usled mnogo faktora: regija, porodica, sezona, raspoloživost sastojaka. U par reči: svaka kombinacija povrća, uz malo testenine čini minestrone supu, greške nema. Mnoštvo vitamina, kompletan obrok, kiša koja ne jenjava i temperatura dostojna početka marta su vrlo ubedljivi argumenti da sebi priuštite ovakvo jelo. Jednostavna priprema i iskorišćenje zaliha povrća su dodatni plus. Pronađite svoju omiljenu kombinaciju, a moja trenutna je sledeća: Minestrone supa (recept za štampu) 3 kašike maslinovog ulja 1 crni luk 1-2 čena belog luka 2 šargarepe 1 paškanat 1 peršun 1/2 celera 250g kuvanih leblebija 1 tikvica 120g kratke testenine malo suvih pečuraka 50ml paradajz soka lovorov list, so, biber kocka za supu U šerpi propržiti sitno seckani crni i beli luk na maslinovom ulju. Kada se zacakle, dodati šargarepu, paškanat, peršun, celer i krompir iseckane na kockice. Dodati kocku za supu rastvorenu u vodi, pa naliti da ogrezne. Dodati i lovorov list, kuvati 20 minuta. Sada dodati kuvane leblebije, tikvicu iseckanu na kockice, paradajz sok, suve pečurke i testeninu, sipati vode da bude iznad povrća i kuvati 10 minuta (ili kraće - prema upustvu na pakovanju testenine). Posoliti i pobiberiti prema ukusu. Minestrone soup 3 tablespoons olive oil 1 onion 1-2 cloves of garlic 2 carrots 1 parsnip 1 parsley Half of celery 2 small potatoes 250g cooked chickpeas 1 zucchini 120g short pasta little dried mushrooms 50ml tomato juice bay leaf, salt, pepper bouillon cube Fry finely chopped onion and garlic on heated olive oil in middle size pot. Add the carrot, parsnip, parsley, celery and potatoes, diced. Add bouillon cube dissolved in water, and pour it just to cover the vegetables. Add the bay leaf and cook for 20 minutes. Now add the cooked chickpeas, zucchini diced, tomato juice, dried mushrooms and pasta, pour water to be above the vegetables and cook for 10 minutes (or less - according to instructions on the package of pasta). Add salt and pepper to taste.