Warm Winter Minestrone Soup
It’s an especially cold day in the The City, and I am not in the “create a large meal” kind of mood. As I have mentioned in the past, I really like soups. The great thing about soup is that while there can be a fair amount of preparation, it mostly cooks and tends to itself. And if you choose the right kind of soup, it can serve as the main course. What better soup for a main on a cold night than Minestrone.
I am never in any kind of shortage of dried or canned goods in my pantry. Pasta, lentils, check! Onions, garlic, lemons and herbs are always hanging about as well. Canned tomatoes, beans, and chiles are also part of my regular stock. So hitting the store on my way home is easy enough. All I really need are some fresh herbs and kale.
Part soup, part pasta dish, Minestrone is, at the very least, a meal you should be having twice a month during the winter. Make a double batch and freeze leftovers the first time, you will only have to re-heat it the second. Perfect for those night where you REALLY don’t want to cook. Warm, toast bread, done and yum.