Warm Up on a Wintery Day

So anyone on the east coast right now knows that it's COOOOLLLLDDD out there! It's March 2 and it's 21 degrees outside AND we have several inches of snow on the ground. We just keep waiting for spring and it doesn't seem to want to happen - but just because spring isn't here just yet doesn't mean you can't find a way to get some delicious fresh veggies into your diet. Here is a great hearty, wholesome, and WARM way to get those tasty veggies to brighten your day...

Minute Minestrone
recipe originally found in the Food Network Kitchens "How to Boil Water: life beyond takeout" *modifications by Sharon Stevens

2 medium zucchini (about 1lb) *I actually like to mix it up and use zucchini and yellow summer squash it adds more color to the soup - use whatever is in season and looks best. Mushrooms and carrots are also scrumptious additions
1 medium onion
3 garlic cloves
1 14.5 ounce can cannellini or navy beans *I've used black beans and kidney beans as a substitute here and it works deliciously - so experiment choose any bean you like or happen to have lying around.
1/4 cup extra virgin olive oil
2 teaspoons kosher salt *I prefer to use natural sea salt but thats up to you
Freshly ground black pepper
1 14.5 ounce can diced tomatoes
3-4 cups low-sodium chicken broth *I've used vegetable stock to make the soup vegetarian friendly and it works out well too. You can also mix the broth with water if you don't have enough stock on hand.
2-4 tablespoons pesto or tapenade, such as olive, tomato, or artichoke *optional
I also add...
*1/2 cup whole wheat pasta - either shells, stars, orzo, etc. It doesn't matter the type so long as it is smallish. Add an extra cup of broth or water if you are doing this so that there is room for the pasta to absorb some of it without thickening the soup to much.

1. Halve the zucchini lengthwise and cut crosswise into half-moon bite size pieces. Halve and slice the onion. Peel and chop the garlic. Rinse and drain the beans.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic; season with the 2 teaspoons salt and some black pepper; cook, stirring occasionally until the onion wilts, about 5 minutes. Add the zucchini and tomatoes and cook until the tomatoes look dry, about 10 minutes. Add the beans and broth and adjust the heat so the soup simmers. *Add pasta here. Cook, uncovered, until the vegetables are tender, about 10 minutes more.
3. Just before serving, stir in the pesto and season with salt and black pepper to taste. Pour into soup bowls and serve with grated cheese and Bruschetta, if desired.


This soup is incredibly forgiving and you can play around with it all you want. Mix up the spices, the veggies, basically throw whatever you want into the pot and see what happens. Chances are the result will be delicious!

Happy Cooking!

- Sharon

"Trust yourself. You know more than you think you do." - Benjamin Spock, MD