The weather has been so rainy lately. Cuddling up with a big bowl of Minestrone sounded so nice the other day, I started a big pot on the stove. Once it was done, the sun was out and we were able to eat that day's meal outside. The rest of the week though, it was nice to have that soup waiting in the refrigerator to warm us up after our various activities in the rain.
It's hearty and healthy. I make a big pot and it lasts us several days. It's a simple recipe that gives you a lot of leeway.
3 cloves garlic
3 celery stalks
3 small potatoes
1/2 head cabbage
2 small zucchini
2 small yellow squash
2 heaping cups chopped kale
1 cup diced green beans
1 cup diced broccoli
1 can garbanzo beans
1 can diced tomatoes
3 T fresh herbs (I use rosemary, oregano, parsley and thyme)
Add enough water or vegetable stock to cover and simmer.
Add 1 cup pearled barley
Add 1 cup whole wheat orzo.
Continue adding stock while it cooks.
Add salt and pepper to taste and serve with fresh Parmesan cheese.
I dice my veggies pretty small, about 1/4 inch size. And I swear, the more equal and consistent the size, the better the soup tastes.