Sunday, November 9, 2008


This is my favorite soup. Well, one of two. We used to make it a lot, back when we were in college. Sam really liked it too, and I think even Tom would eat it. It's especially good with some focaccia bread to dunk. It's perfect for today's chilly fall weather.
  • 1 large onion
  • 3 cloves garlic
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 1 large potato, diced
  • 1 can diced tomatoes
  • 1 can kidney beans
  • 4 cups vegetable broth (I use bullion. It's cheaper and takes up less space in the cabinet.)
  • 1 cup water.
  • 1/2 cup pasta
  • 1 tsp dried rosemary
  • 1 large pot
  • Cutting board
  • Vidalia Chop Wizard (its one of those as-seen-on-TV things, but it totally works and I swear by it).
  1. Saute onion and garlic until transparent
  2. Add carrots and celery and saute for a few minutes
  3. Add potato, continue to saute
  4. Add tomatoes, beans, and broth
  5. Bring to a boil for 10 minutes
  6. Add pasta
  7. Bring to a second boil for 15 minutes
  8. Add rosemary
  9. Let continue to simmer for another 10 minutes, or until carrots are soft.


  1. my mother makes minestrone (whoa alliteration) on a regular basis, and I never liked it much. One day, as a cooking lesson, she let me make the minestrone. As a final step, I added about a quarter cup of vinegar in the last few minutes of cooking. I think it was red wine vinegar. No one else in my family thought it was an improvement, but for me it took minestrone from "bleh" to "omigodiwanttomakethiseveryday." So you probably wouldn't like the addition of vinegar, but I wanted to share anyway.

  2. That might actually help, because I found last night's minestrone to be a little bland. I'll try that next time. Red wine or balsamic? I can see balsamic being really good. Maybe I could use that in the beginning when I saute the onions and garlic...