This week we're attempting to enjoy winter. Like for real. Nothing screams winter like steaming bowls of chili and soup - yesterday I posted one of my favorite chili recipes - today, one of my favorite soups.
I have a version of minestrone for every season. In the winter it's packed with parsnips and kale. Once it's spring I'll fill it with green beans and zucchini. There's never a bad time for a hearty minestrone soup, but this winter version is so perfect right now.
A girl friend of mine makes this every weekend after skiing. It's such a good skiing soup! This recipe makes a TON of soup. If you're making it for four, you will have left overs. If you're making it for six, this is the right quantity. Don't forget a loaf of bread to sop up everything that's left.
In a large stock pot, cook onion, parsnips, carrots, 2 cloves garlic until onions are is soft.
Add tomatoes & beans & spices. Stir to incorporate
Pour in stock and bring to a boil.
Add noodles, kale and cabbage and cook until noodles are done. Season with salt and pepper. Serve with parmesan cheese on top.
2 cloves garlic
2 cups kale, chopped
2 cups cabbage, chopped
1 15oz-can kidney beans
1 15oz-can garbanzo beans
1 28oz-can diced tomatoes
6 cups vegetable stock
2 tsp dried oregano
2 tsp dried basil
2 cups noodles
salt and pepper
½ cup parmesan cheese