Snow, snow, snow. It feels like it’s been snowing forever. Everywhere I look, all I see is white. Verstehen Sie mich nicht falsch, it’s pretty but personally, I’m hoping Phil the Groundhog was right and that spring will be soon upon us.
This weather just demands foods that are warm, filling and comforting. It is definitely a season for soup. I wanted to make a minestrone soup but I was questioning whether adding pasta was a requirement since I wanted to keep it as low calorie as possible. What actually is the difference between minestrone and a tomato-based vegetable soup?
So I turned to the endless source of all-knowledge (as provided by other people just like you and me), Wikipedia. In short, here’s what I found out (the history of minestrone soup is amazingly detailed but you can look that up yourself if you’re snowed in and need something to do): the term “Minestrone” is Italian for “one soup” oder “the big soup.” The name “Minestrone” is used for a variety of thick Italian soups made with veggies. There is no set recipe because people use whatever veggies are in season. Pasta or rice is optional. Aber Angelo Pellegrini, Autor “The Unprejudiced Palate” and possibly the first person to publish a pesto recipe in the U.S., insists that the base be made of beans, particularly Roman beans. That sounded fine to me. The pasta was out, beans and extra greens were in. So here is my recipe for Minestrone Soup with Turnip Greens.
1 große Zwiebel, gewürfelt
4 Knoblauchzehen, Hackfleisch
2 Stangensellerie, gewürfelt
1 große Karotte, gewürfelt
1 Zucchini, gewürfelt
1 gelber Kürbis, gewürfelt
1 ½ cups green beans, cut into ½-inch pieces
1 tsp. getrockneter Oregano
1 tsp. getrocknetes Basilikum
1 tsp. getrocknete Petersilie
1 tsp. dried cumin
1 tsp. dried paprika
Salz und Pfeffer nach Geschmack
1- 28 oz. can salt-free diced tomatoes
1- 14 oz. kann zerdrückten Tomaten
8 cups low-sodium veggie broth or water
1- 15 oz. können Bohnen Cannellini
1 bunch turnip greens, gehackt
Vegan grated parmesan cheese for garnish
Fresh basil or parsley for garnish
Spray a large pot with cooking oil spray and heat over medium heat. Add the onion and cook about 4 Minuten bis sie weich. Fügen Sie den Knoblauch dazugeben und 30 Sekunden. Fügen Sie den Sellerie, Karotte, Zucchini, and squash and cook for about 5 minutes until they begin to get tender. Add the green beans and spices and cook for another 4 Minuten.
Add the tomatoes and the broth and bring to a rapid boil. Reduce the heat to medium-low and simmer for 15 Minuten. Stir in the beans and cook about 10 Minuten. Add the greens last and let cook just a few minutes so they can wilt.
Serve with garnishes of grated Vegan parmesan and fresh parsley or basil, gegebenenfalls.