Easy Everything in a Bowl Minestrone
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A thick fog shrouds Minneapolis this morning, a metaphor for the stew we thought we’d find ourselves in. As it begins to lift, we’re left with something more like soup. The perfect atmosphere in which to make Easy Everything in a Bowl Minestrone.
I had planned on a stew tonight, but I find myself craving something clearer, lighter, healthier.
It’s finally the day after the Presidential election, and things feel settled in a way no one expected. Not the outcome itself, more the fact there is already an outcome. So many months of hand-wringing, catastrophizing, arguing . . . and the expectation that it might take days, even weeks to know for sure. And yet it didn’t.
What will be will be
I’m reminded of a phrase I often heard my grandmother use, “What will be will be.” And this seems to be where we find ourselves. The decision is in, and it’s now time to get on with things. Happy or not, this is what we have. So, I make soup.
But not just any soup, a broth-based, hearty in a healthy way, bowl of vegetables, a bit of pasta and a good broth. Minestrone.
My time-tested, always better the next day, but certainly do-able day-of, simple Minestrone. The one I’ve been making for 20 years. The soup that reminds me that when it’s all said and done, we are all in this together. And when our politics and our flavors meld, when we can make that happen, they deepen. This is true, both in life, and with soup.
Easy Everything in a Bowl Minestrone
Print Recipe
Ingredients
- 6 cups water
- 5 tsp Better Than Bouillon Beef Stock base can
- 1 16 oz can dark red kidney beans
- 1 14.5 oz can diced tomatoes, undrained
- 1 large onion, chopped
- 2 stalks, and leaves celery
- 2 medium carrots, chopped
- 1 tsp oregano
- 1 tsp basil
- 2 cloves garlic, minced
- pepper, to taste
Final Stage
- 2 small zucchini, large dice
- 1 cup tiny shell macaroni
- grated Parmesan cheese
Instructions
- In large pot, add all ingredients except zucchini and macaroni. Bring to boiling, stirring occasionally. Reduce heat; simmer, covered, for 20 minutes or till vegetables are tender. You can turn-off heat and let this sit until 10 minutes before you're ready to eat.
Final Stage
- Stir zucchini and pasta into soup. Cook, uncovered, for 10 additional minutes. Ladle into bowls and top with Parmesan cheese.
