My grandma is a pretty cool lady – she turned 94 this past October, and she’s still going strong. She’s been married for 68 years, raised seven children, and doted on 26 grandchildren and five great grandchildren (so far), with a few more on the way. She’s a three-time cancer survivor and has gone through three hip replacements, and even though she now uses a walker to get around and struggles with arthritis in her hands, she still loves spending time in the kitchen. Don’t get me wrong, she’d rather spend her morning shopping and then having lunch at the Nordstrom cafe (she and I have that in common), but even at 94 she still loves to cook for her family.
Grandma is famous for her soups, though most of them don’t have recipes. Fortunately, she clipped this one out of The Oregonian (our local paper) many years ago, and we’ve all been gobbling it up ever since. It’s a pretty traditional minestrone soup, although you could definitely add/omit any vegetables and beans to your liking. It’s a great January soup because it’s so healthy – especially if you didn’t add cheese and pesto at the end like my sister and I like to do. You could even omit the pasta if you wanted to, although it’s a pretty small amount so I usually leave it in.
This soup comes together pretty quickly – you could even use the pre-chopped mirepoix that you can find at Trader Joe’s or high end grocery stores, although I kind of like the thick carrot coins that you can get by slicing them yourself. Of course I always use pre-chopped onions (Trader Joe’s was sold out when I went this time, so I used the onion-shallot-garlic mix, which worked just fine). If you don’t mind chopping onions, lucky you. If you do go with the pre-chopped option, however, all you have to do is slice the carrots, celery, parsley, and cabbage. Everything else just gets dumped right from the can into the soup pot.
The recipe tells you to start with the broth and just dump all the veggies in. I like to start by sautéing the onions in a little olive oil, then adding the broth once the onions have softened up (5-10 minutes) and following the recipe from there. I should probably note here that if you don’t have a really large soup pot or dutch oven, you might want to cut this recipe in half. My dutch oven is a 5 1/2 quart (I think), and I could only add three of the four boxes of chicken stock before I started to worry that the pot would overflow once I added in everything else. I have no idea what I used to make this soup in, but I’m now in the market for the 7 quart Le Cruset.
Barely room for the beans and pasta, literally (add the pasta as close to the end as possible so the noodles don’t get too mushy). I ended up ladling about half of the soup into another soup pot and then adding my last box of chicken stock that way (2 cups in each pot). I’m now really thinking hard about what color 7 quart pot I want to get, though, because that just seems like an unnecessary step (read: any excuse to get a new Le Cruset!). This sounds like a shopping excursion for me and Grandma!
Minestrone Soup, from The Oregonian, a really long time ago
4 quarts unsalted beef, chicken, or vegetable stock
2 tablespoons salt (less if you’re using store-bought broth – I used 2 teaspoons)
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
3 large carrots, sliced 1/4 inch thick
5 stalks celery, sliced 1/4 inch thick
1/2 head cabbage, thinly sliced
2 cups chopped onions
1 10 ounce package frozen chopped spinach
1 28 ounce can diced tomatoes (you can use a 14 1/2 ounce can if you like a less tomato-y soup, but I love it with the bigger can)
1 6 ounce can tomato paste
1 15 1/2 ounce can red kidney beans, rinsed and drained
1 15 1/2 ounce can garbanzo beans, rinsed and drained
1 cup uncooked macaroni noodles
Parmesan cheese and/or pesto for garnish (optional)
Bring stock to a rolling boil in a large stockpot. Add the salt (if using store-bought broth, reduce the amount of salt to 1-2 teaspoons to start with), pepper, oregano, parsley, carrots, celery, cabbage, onions, and spinach. [Variation: I sauté my onions in a small amount of olive oil to begin. Once the onions have softened, add stock, bring to a boil, and add veggies and seasonings as instructed above.] Return to a boil, then reduce heat and simmer until carrots are tender, about 30 minutes. Add the tomatoes and tomato paste and simmer for another 10 minutes. Add the kidney beans, garbanzo beans, and pasta and simmer until the macaroni is tender, about 10 minutes more. Turn off heat and let stand for one hour before serving. Garnish with parmesan and a dollop of pesto if desired.