Let’s talk SOUP! What is better on a cold fall or winter day?

Soup is comfort food at it’s best. It warms you up, feeds the soul and even helps when you’re not feeling well. Granted it for me it was a can of Campbell’s Chicken Noodle that my mom heated up on the stove and served with Saltine’s but it was still a warm memory and it always helped.

Now, my young-adult children have their favorite soup recipes that I’m requested to make when they’re home. My oldest craves the old fashion favorites — Chicken Noodle, Butternut Squash or Split Pea. While my middle and youngest request Italian Sausage with Tortellini or New England Clam Chowder. My favorite was my mother-in-laws Albondigas (Mexican Meatball Soup) or her Lentil with Pasta. My spouse requests my Tomato Soup with Grilled Cheese and then there is my sister’s husband who makes an incredible Lobster Bisque.

We can all agree that soup is a warm blanket and if its homemade it’s even better!

My Take on Minestrone (makes 4 servings)

Ingredients:

2 TBSP olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 14-oz cans chicken broth (Swanson’s, Organics or your choice)

1 cup water

2 Yukon Gold potatoes, peeled and cut into 1″ chunks

1 tsp dried thyme leaves

1/2 tsp Kosher salt

1 14 1/2 ounce can diced tomatoes

1/4 lb. green beans, cut into 1″ pieces about 1 cup (I prefer fresh but you can use Del Monte’s Canned Green Beans)

15 ounce can of white cannellini beans (drained)

1/2 small head of cabbage (shredded)

1 cup small dried pasta (I use elbow or macaroni)

Directions:

In a large saucepan or stockpot over medium-high heat olive oil and sauté the onions, carrots and celery about 5 minutes until tender but not brown. Add the broth, water, potatoes, thyme and salt . Increase the heat to high and bring to a boil. Reduce heat to medium and simmer partially covered, 15 minutes. Then, add the tomatoes, green beans, white cannellini beans, cabbage and pasta and cook 8-12 minutes longer. This will depend on the pasta cooking time according to the directions and when the vegetables are tender (you can test the potato with a fork and should be able to pierce it easily).

Serve in bowls and top with Parmesan. For a complete meal, add a small side salad and my garlicky bread recipe below.

Garlic Bread On the Side Please!

1/2 (1 stick) unsalted butter

1/4 cup extra-virgin olive oil

2 garlic cloves, peeled and crushed

1 large handful of fresh flat leaf Italian parsley, chopped

1 baguette (your choice — I love the Acme Long Italian Loaf)

Kosher salt

Finely grated Parmesan

Preheat oven to 450 degrees. Heat butter and olive oil in a small saucepan over medium heat. Add garlic and parsley, stirring occasionally until the butter is completed melted.

Slice bread in half lengthwise, than place on a baking sheet and brush cut sides with mixture. Season with salt and pepper and top with the Parmesan.

Slice crosswise 1″ thick without cutting all the way through. You’ll want to do this before you cook it since it’s usually too hot once it’s baked.

Bake until golden, 10-15 minutes depending on your oven (check on it regularly…I’ve burned a lot of bread in my day at this temperature!)

Enjoy! XOXO Jill