Minestrone Soup...because nothing beats soup when it's raining outside

Sorry no pictures, I took them but I lost them!

I got this recipe from a truly amazing cookbook...America's Test Kitchen (see link on the side of the blog). I recommend it to you all. I get a lot of ideas and tips from this book and have learned a lot about cooking from it. It's my go to when I don't know how to cook something. I know their recipes are supposed to be the best because they've tried out everything, but I always change them and make them my own. Also, I hate measuring. I usually just eyeball everything.

Without further ado...

Minestrone Soup

:Ingredients :
2 Tbls Olive Oil
1 Chopped onion
3-4 Chopped ribs of celery
3 Chopped carrots (I used a couple handfuls of baby carrots because I hate peeling carrots)
3-5 Minced cloves of garlic
Salt
5-6 Cups of low sodium vegetable broth
16-19 Ounce can of white beans (Cannellini/Kidney)
1 Can of diced tomatoes
1 Cup of frozen peas, defrosted
Pepper
Pesto
Parmesan cheese

:Instructions:

Heat the oil over med-high heat in a large pot. Add onion, celery, carrots and garlic. Add the salt and cover (stir occasionally) until the vegetables are soft.

Stir in all the canned goodness: broth, beans, tomatoes. Bring to a boil. Continue stirring and smelling the deliciousness. Add pepper to your heart's desire.

Turn off the heat and add the peas. Serve the soup with big dollops of pesto and copious amounts of parmesan cheese in each individual bowl.

Gracefully accept all the compliments you're showered with.


Crostini

Dip this in your soup if you want to set it over the top.

Slice a baguette into 1/2 inch sections. Place these on a cookie sheet and place in a 350 degree oven. Flip the slices in about 5 minutes. Bake 5 minutes longer until you have perfect little baguette toasts.

Rub a clove of garlic over one side of each slice and brush with a bit of olive oil.

Enjoy!



Molly quote:
"I thought I'd like it but wouldn't love it. But I love it!"