Monday, April 11, 2011

Rainy Day Minestrone

It's a crappy, rainy, cold day around here. Mud up to our eyeballs. Even the dogs are thinking it's too wet to play outside! I was going to heat up some leftovers from the freezer for supper so I could get some household chores done but it's too dreary to think about chores. So since I'm not getting anything done around the house I figure I might as well play around in the kitchen. This recipe is great to make a supper for one night and then have cups of it for a starter for the rest of the week in place of a salad since its full of veggies and a good soul warmer for these chilly spring days! I've got a multi grain ready to bake loaf in the freezer that will round out the meal quite nicely.

Use whatever veggies you've got on hand. The combo here is what I had handy.

Rainy Day Minestrone

Serves 8 -10


  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 large carrots, diced

  • 2 ribs celery, diced

  • 2 cloves garlic, minced

  • 6 cups chicken broth

  • 2 tbsp lemon juice

  • 1 798ml/28 oz can of tomatoes

  • 1/2 large cabbage diced

  • 2 tsp each dried parsley, oregano and thyme

  • salt and pepper to taste

  • 1 medium zucchini

  • 1 cup orzo pasta or some other small pasta.

  • 1 540ml/19 oz white kidney beans (also known as cannellini beans)

  • Parmesan to serve.


  1. Heat a large pot over medium high heat with the olive oil

  2. Add in the onions, carrots and celery and saute until soft, about 5 minutes

  3. Add in the garlic, chicken broth, lemon juice, tomatoes, cabbage and dried herbs.

  4. Cover and simmer for 10 minutes over low heat.

  5. Add salt and pepper to taste.

  6. If I'm making this for later I would stop here and let the soup sit until shortly before I'm ready to head to the table.

  7. Bring the soup up to a boil.

  8. Add in the zucchini and pasta

  9. Simmer until the pasta is done. (refer to package directions for time)

  10. Stir in the beans and heat through

  11. Serve with a generous sprinkle of grated parmesan


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