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Comfort in a bowl....Minestrone!

I thoroughly enjoyed the rich food of the holidays but I now crave balance and healthier, less heavy food. As the weather swings from unseasonably warm to cold and stormy I turn to hot, comforting soups with lots of vegetables....enter Minestrone! My Grandmother Clementina, my mother and my mother in law have all made this throughout my life. Here is a quick, easy updated version (Grazie Nonna!)

Comfort in a bowl....Minestrone!

Minestrone Soup

(Takes approximately 35 mins from start to finish)


3 large White Potatoes (or 4 medium)

1 Clove of Garlic cut in half

2 bags of Frozen Veggies (I love S&S Ranchero Fiesta Blend because it has red kidney beans in the mix but any type of frozen vegetables will do and you can mix and match)

1 Bouillon Cube - either Vegetable or Chicken

1 tsp of Salt

2-3 tblsp (or 1/2 a small can) of Tomato Paste

1 can (15.5 oz) of Kidney Beans, drained and rinsed

1 can (15.5 oz) of Chick Peas, drained and rinsed

1 Onion, chopped (optional)

2 Stalks of Celery, chopped (optional)

1 cup of small pasta like Pastina or Ditalini or cooked Arborio rice (for a gluten free option)

(adding pasta is optional but it does make the soup heartier!)


1. Fill a large 6 quart pan or Dutch Oven with water (about 2 inches to the top)

2. Peel and cut the potatoes into small pieces then add to the water

3. Add remaining ingredients to the water

4. Bring to a boil and cook for 15 mins

5. Remove a ladle full of potatoes, crush with a fork and add back into the pan

6. Add small pasta and cook in the soup according to directions (Pastina or Ditalini is about 8 mins at a slow boil) or add cooked rice*

*rice absorbs a lot of water so it’s better to add already cooked

7. Serve hot with your favorite fresh bread - Mangia!

Leftovers are fantastic for a nourishing lunch!

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