February 12, 2014

Minestrone Soup


This classic is a must-have during the winter season.
It's hearty, warm, and filling.


Recipe: Minestrone Soup
                                                                     By: Hannah Claudia                  
                                                                                                                                                                      
2 cloves of garlic, minced
1 onion, diced
 1 carrot, peeled and diced
2 stalks of celery, chopped
6-7 mushrooms, chopped
1 tomato, chopped
3/4 -1 cup passata (tomato puree)
1/2 cup of frozen corn (or more if you want!)
1/2 cup of brown-rice pasta
4 cups vegetable stock/water (or just enough to cover your vegetables)

::::::::::::::::::::::::::::

1. Sautee the garlic and onion until the onions have begun to caramelize.
2. Add the carrot and celery; cook until softened.
3. Stir in the mushrooms and cook for another 3-4 minutes.
4. Add the passata and water; cook on medium-low heat
until the vegetables have softened.
5. Meanwhile, boil the pasta in a separate dish (this way, the pasta
doesn't absorb all of the soup!)
6. Add the pasta and corn and cook for 2-3 minutes and serve!





What's your favorite soup & salad combo?
Leave a comment below and I hope you try this recipe out!

xoxo, Hannah

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