I have had a HUGE craving for minestrone so yesterday afternoon after getting home from The Firm I chopped and diced and made soup. I'm not a lover of most legumes and they are not permitted on this challenge so I left them out.
I mixed up some meatballs, popped them in the oven, and plopped them into the soup even though I know minestrone should be meat-free. Gotta get some protein.
It was bomb! Is that alright to say? Of course I'm lame right now and didn't get a shot of it. I could take a shot of the empty dutch oven or the bowl of leftovers.
Okay, I'll do that.
The soup was bomb in spite.
Then we watched The Wolf of Wall Street. I had seen it before, but fully enjoyed watching again! I love watching bad behavior!
Minestrone
2 tbl olive oil
2 large celery stalk, sliced
1 garlic clove, minced
5-6 cups water
1/2 to 1 tsp oregano
1/2 to 1 tsp italian seasonings
1-2 zucchini, diced
2 beef-flavor bouillon cubes
1-2 large carrots, diced
3 cups sliced cabbage
1 onion diced
1/4 lb green beans
1 1/2 tsp salt
2 cans diced tomatoes
1/4 cup elbow pasta
grated parmesan cheese
In dutch oven over medium-high heat, lightly brown the carrot, celery, onion, garlic (I always brown the garlic first because of some chemically thingy that happens to garlic), and green beans.
Add water, salt, oregano, italian seasonings, bouillon, cabbage, zucchini, and tomatoes. Heat to boiling. Reduce heat to low, cover and simmer 25 minutes or until vegetables are tender. Stir in pasta and cook 10 minutes longer until pasta is tender and soup slightly thickened.
Serve in wide bowls with fresh parm sprinkled on top.
Nummy!
