Minestrone Soup

Watch from the sidelines.  This was my motto for last weekend - and not by choice.😂 I had the best of intentions, a detailed plan and a house full of out of town visitors coming to stay.  But instead of following the plan, I ended up sitting on the couch all weekend with a nasty case of strep throat.😩🥴  I had no choice but to cancel all of my plans and rest while I waited for my tonsils to return to their normal size.😔  

My poor family.  Let's just say that I'm not so great at sitting still.😬  I did my best to slow down and consume massive amounts of antibiotics and hot tea in an attempt to speed my recovery but I wasn't happy about it. 😷​

By the grace of God, my mom was here to take over the cooking for the weekend.  Is there anything more comforting when you're feeling under the weather than your mom's home cooking?  It doesn't matter how old you are.😁😅  She saved dinner on both nights that she was here.  She made spaghetti and meatballs and homemade pizza - 2 of my favorites.🍝 🍕 Thanks mom and dad!!! 

My parents went back home on Sunday so it's soup from the freezer for this girl for the rest of the week.  Someone please send me the scientific studies that proves that eating homemade vegetable soup cures sickness.  And if I eat twice as much - will it heal me twice as fast? 😁  And to be clear - I'm not above swapping my Cheerios for minestrone soup for breakfast if it will heal my throat.🙃  This Minestrone Soup is exactly what the Dr. ordered this week.  Not actually - but I feel like he should have. 🤣 

Minestrone Soup
2 Tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
¼ cup tomato paste
2 cups chopped vegetables (I used potatoes, corn and green beans)
4 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
2 (15 ounce) cans diced tomatoes
4 cups chicken broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup small pasta (I used lumanchine)
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups baby spinach
3 teaspoons lemon juice
Freshly grated Parmesan cheese

Heat oil in dutch oven.  Add onion, carrot, celery, tomato paste and a pinch of salt.  Cook 10 minutes.  

Add potatoes, corn, beans, thyme, oregano and garlic.  Cook 2 minutes.  

Add tomatoes, broth, water, salt, bay leaves, red and black pepper.  

Bring to a boil. Reduce heat and simmer, covered, 15 minutes.  

Add pasta, beans and spinach.  Cook, uncovered, 20 minutes.  

Remove pot from heat.  Stir in lemon juice and remove bay leaves.   

Serve with a sprinkling of parmesan --- or not.🤣   

​Ciao!

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