Winter Minestrone

When I was a little girl, my aunt made a minestrone soup for every big family event.  It was her thing.  And it was so good.  As I got older, I realized that most of the soup was cans of things; cans of beans, cans of tomatoes, cans of vegetables etc. and I don't love cans of things.  There is no way to avoid a few of the cans but I can add more vegetables - like real ones - and bulk up the health factor.  

This time of year I'm in the mood to eat healthier but I feel like the weather is constantly challenging me.  When it is cold and grey and rainy in Seattle, all I want is a giant bowl of something hot and creamy that comes with a side of bread.  That's not the best way to make my body feel healthier - and let's be honest, my spring Palm Springs trip is coming up fast and my winter body is not exactly a bikini body.  A soup that's filled with vegetables gets me over that craving and feeling better about myself.  Only four months to Palm Springs!

This makes a boat load of soup.  It's a recipe I wrote for four people and it's what I make for 4-6, but realistically, you've got lunch for days.  And it's easily frozen.  

WINTER MINESTRONE SOUP

Serves 4

STEP 1

In a large stock pot, cook onion, parsnips, carrots, 2 cloves garlic until onions are is soft.

STEP 2

Add tomatoes & beans & spices.  Stir to incorporate

STEP 3

Pour in stock and bring to a boil.

STEP 4

Add noodles, kale and cabbage and cook until noodles are done.  Season with salt and pepper. Serve with parmesan cheese on top.

1 onion

2 parsnips

3 carrots

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

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