Whenever someone in my family gets sick, my mom makes her famous minestrone soup, and it always works like a charm. No one has come down with a cold over here (yet) but we’re feeling the chill of these autumn days, and that has set us on the hunt for comfort foods. In the notes my mom made for this recipe, it says, “Lots of ingredients, but easy–mostly dumping!” Which is true: chop, chop, chop, dump into pot–and voila! Magic soup.
I love that this soup is thick, almost like a stew, but you can water it down with more chicken broth or water at the end if you like it thinner. It’s one of those dishes that’s great to make on a Sunday because it’s such a big batch that it can last through the week. I’m a fan of putting it into a thermos for a steaming hot lunch at work. Anyone else out there a thermos fan? I think it’s the perfect intersection of nostalgia and function.
15-oz can kidney beans, drained and rinsed
14-oz can chicken broth
1 quart water
2 medium carrots, diced
Half of small cabbage or 1 small Chinese cabbage, sliced
1 medium potato, diced
15-oz can diced tomatoes, undrained
1 medium onion, sliced
1 medium zucchini, sliced
1-2 cloves garlic, diced
1/8 tsp pepper
1 tsp dried basil
1 8-oz can tomato sauce
1⁄2 cup uncooked macaroni
1. In a large stockpot, add beans, carrots, cabbage, potatoes, and tomatoes to chicken broth and water. Simmer for 30 minutes.
2. Coat the bottom of a skillet with cooking spray; sauté the onions for few minutes until the edges are just beginning to turn gold. Add zucchini, garlic, pepper, and basil. Cook until the vegetables are tender-crisp. Add to the stockpot (with the beans, broth, vegetables, and tomatoes) with tomato sauce and macaroni.
3. Simmer for another 20 minutes. Add water or more broth if it’s too thick for your taste. Season with salt and pepper to taste.