This wintery weather begs for heavy, warm dishes... A healthy take on comfort food. In the Netherlands 'snert' ( which is peas-soup ) is one of the most popular winter meals... But since it's so popular, it gets boring to make and eat. So while I was out on a mission to find another thick and heavy soup, I came across the recipe of this very, very, very tasty Minestrone.
Minestrone is a Italian soup. It's filled with veggies, herbs and pasta. I topped it with slices of mozzarella. Oh my... This one is a keeper for sure!
Here's the recipe:
2 tablespoons of olive oil | 1 small onion, chopped | 3 cloves of garlic, minced | 2 carrots, chopped | 2 stalks of celery, chopped | 1 teaspoon of oregano | 1 teaspoon of fresh basil, chopped | 2 cans of cubed tomatoes in juice ( I used Heinz ) | 1 bunch of kale | 1 cup of black olives, sliced | 1 can of cannellini beans | 2 cups water | 2 cups chicken broth | 1 cup uncooked pasta | salt & pepper to taste | fresh mozzarella, sliced
Instructions:
Heat the olive oil in a soup pot. Add the onion, the garlic, the carrots and the celery. Cook until the veggies soften a bit. Add the herbs, beans, tomatoes, kale and olives. Add the water and the chicken broth and bring to a boil. Add the pasta and let simmer for about 20 minutes. Add salt & pepper to taste.
In the meantime heat the oven to 400 degrees fahrenheit ( about 200 degrees celsius ). Once the pasta in your soup is 'al dente', pour the soup in oven-proof bowls. Lay slices of mozzarella on top and bake until the cheese is bubbly.
Be careful eating this delicious soup... it's searing hot! I burned my tongue twice!
We froze the leftovers... Warm up in microwave or heat in a pan. Buon Appetito!
♥
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