I have a deliciously creative guest here today:
Anneliese from Aesthetic Nest!
Having met Anneliese, I can tell you first hand how incredibly warm, kind and classy she is. Her talents encompass many corners of creativity: crochet (she has a basic how to series if you've ever wanted to learn!), sewing, parties, and printables. She has a FANTASTIC free printable set for Thanksgiving that is sure to bring that extra bit of polish and meaning to your holiday dinner this week.
Today she's sharing a soup that is both healthful and declicious.
Thanks to Delia for the fantastic series! I love soup so I've been enjoying all the recipes. It doesn't get much better than a one-pot meal that can be made ahead and kept warm.
This Minestrone Soup with Spinach just may be my favorite. It hits the spot when the weather turns cooler: it's warm (of course) and has a richness that comes from the flavorful vegetables rather than a lot of added fat. So it's healthy too. The perfect thing for lunch or dinner (or both?) while you are prepping rich Thanksgiving food--or recovering for it!
I love it all on its own, but it's hard not to add a small handful for freshly graded parmesan and a slab of good homemade or bakery bread.
This recipe makes a medium sized pot, but it seems like I usually double it so I have enough for a crowd, or for leftoevers.
- 2 T olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic
- 5 cups (40 oz) Chicken stock
- 1 lb diced tomatoes with their juice
- 1 large carrot (or a handful of baby carrots) sliced about ¼” thick
- 4-5 large handfuls of spinach leaves (I use the bagged/pre-washed)
- 1 14.5 oz can white beans (cannellini or great northern) rinsed
- 1/2 T basil
- 1/2 T oregano
- 1/2 T sugar
- 1 bay leaf
- 1 c. macaroni or shells
- 2T balsamic
- Salt and pepper
- 2 T coarsely chopped fresh parsley
- Grated parmesan
Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the chicken stock, tomatoes, carrot, basil, oregano, sugar and bay leaf.
Cover partially and simmer until the carrots are tender, at least 20 minutes. Add the pasta and cook, uncovered, unil al dente, 8-10 minutes more. (I often boil the noodles separately and then add them in so that they don’t absorb too much of the broth). Add the spinach and stir it until it is wilted.
Add the beans and simmer until they are warmed through. Add the balsamic vinegar. Season to taste with freshly ground salt and pepper. Garnish with fresh parsley and parmesan.
And go ahead and dunk that bread!
Oh my...that looks incredible and yes, perfect recovering from the holidays food.
It's on my list!
It's on my list!
Thank you so much for being my guest Anneliese!