I did not purchase a fennel bulb so I left that out. I also mistakenly used a can of tomatoes that were entirely crushed (not just slightly) so I didn't have the tomato chunks in the soup that I would have preferred. Lastly, I did not include the red wine vinegar. I only have apple cider and figured that might make the soup taste disgusting.
I added a few carrots and used Barilla WW small shells for the pasta. Overall, it turned out pretty good but it made a ton of soup! Looks like I'll be eating soup for lunch over the next few days.
Serve with some hearty bread and enjoy!
Winter Minestrone Soup with Potatoes
adapted from The Urban Spork
Yield: A LOT! But, the site says 6-8 servings.
- 1/2 medium onion, cut into 1/2 inch pieces
- 2 stalks celery, sliced crosswise into 1/2 inch pieces
- 1/2 bulb fennel, cut into 1 inch pieces
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1-35 oz. can whole tomatoes, lightly crushed
- 8 cups low-sodium chicken stock
- 1-15 oz. can cannellini beans, drained and rinsed
- coarse salt and freshly ground pepper
- 2 teaspoons red-wine vinegar
- 1 1/2 bunches Swiss Chard leaves, thinly sliced (I used spinach leaves)
- 2 cups short pasta, for serving
- freshly grated Parmesan cheese, for garnish
- Heat oil in a large stockpot over medium high heat.
- Add onion, celery, fennel, potatoes and garlic.
- Cook, stirring occasionally, about 5 minutes.
- Add tomatoes and their juices, stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper.
- Increase heat to high and bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Stir in vinegar and Swiss chard; season with salt and pepper.
- Prepare the pasta to al dente by following the directions included with the pasta.
- Divide pasta evenly between bowls.
- Ladle soup over the pasta and garnish with cheese.
- Serve immediately and enjoy!!
Post a Comment