Minestrone

Minestrone Top view

I really love soup. It’s generally healthy, hearty, filling, and delicious. Dinners at my mom and stepdad’s growing up often revolved around soup and they have a fairly large soup repertoire from which to draw from. My dad makes a kale and sausage soup that tastes like home to my sister and me, and he has been successfully experimenting with lots of other stews lately.

My boyfriend Sam, meanwhile, does not generally like soup. He loves pho, matzo ball soup, and a few other select soups. Unfortunately, most of the soups I love to make don’t fall on his “love to eat” list. It’s one of our larger food conflicts (the primary conflict revolves around me asking for bites of his food while we’re out at restaurants).

Sam does enjoy eating the minestrone I started making 6 months ago. Here’s the link to Smoky Minestrone with Tortellini over at Food52.

I pretty much follow the main soup recipe exactly, which is why I’m only linking. I’ll omit the bacon if I’m feeding a vegetarian and I’ll add sausage if I’m feeding Sam. I also add spices that aren’t in the recipe. Usually a few shakes to 1 tsp of cumin, paprika, red pepper flakes and whatever else I feel like adding at the time. I don’t know why they don’t have spices added to the original recipe as it’s a bit bland without anything but salt and pepper.

This is an excellent soup to make for leftovers, although I don’t recommend freezing it with the tortellini as pasta in soup doesn’t freeze particularly well and tends to break down and taste pretty “meh”. I’ve frozen it sans tortellini and added some later on.

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