Hearty Homemade Minestrone Soup

Here in the Pacific Northwest, it’s still very winter-like even though we’re quickly approaching March. We’ve gotten more snow this year than we have in many years (remind me to tell you about the “Winter of 96” someday – that was a doozey!). Now that snow has mostly turned to rain freezing rain and it’s still fairly cold most days. I’m over it but mother nature says she’s not done. I’ve found myself craving warm, filling comfort foods and lots of soup lately. It just seems fitting with the type of winter we’ve had and this Hearty Homemade Minestrone Soup recipe is the perfect meal to warm up with.

Hearty Homemade Minestrone Soup

Ingredients

1 Cup of sliced yellow onions
2 tsp of minced garlic
1 Cup chopped carrots
1 Cup of green beans, trimmed and cut into bite sized pieces
3 or 4 stalks of celery chopped
1 1/2 Cups of crushed canned tomatoes
1 Cup of elbow pasta
1 Can of kidney beans or any combination of beans
32 Ounces of chicken stock
2 tsp of dried oregano
Salt and freshly cracked black pepper to taste
2 tsp of oil

Directions

Heat oil in a big stock pot or pan and fry the onions and garlic till the onions turn translucent.

Add the carrots and celery and fry till fragrant.

Add the crushed tomatoes and beans, season with salt, pepper and oregano.

Last, add the pasta and the green beans and pour in the chicken stock. Check for seasoning.

Cook for about 5 to 10 minutes, till the pasta softens.

Serve hot.