I have a love/hate relationship with cold weather. I’m not even going to mention rain and gloom.
We’ve been in Seattle now for one year and I’m getting used to the weather but I am one of those people who *at home* wears a thick sweatshirt, sweatpants, and sometimes my bath robe over my sweatshirt because I am so cold all the time. We keep lots of extra blankets downstairs on the couch, which I am always using and I sometimes sleep with my socks on. Yes, I am one of those people.
I do, however, love the cold weather because it allows me to wear super cute cowls, sweaters and boots, which I love.
And I get to make soup, like this.
This minestrone soup is wonderful because not only is it hearty and healthy but it is so flavorful and just warms your entire body and puts a smile on your face. This recipe is from Jamie Oliver. I love him not just because he is an extraordinary chef but also because of the Food Revolution movement he started. He is an inspiration.
Check out Jamie’s Top Soup tips. These are brilliant:
- Soup is a great way to make the most of seasonal produce – vary your choices throughout the year and stock up on what’s in season.
- Make up a big batch of soup, even if you’re only cooking for yourself – you can keep the rest in the fridge for light suppers, packed lunches, and even freeze portions in sandwich bags to eat another day.
- Save the rinds from your Parmesan cheese and pop them into your soup for some extra flavor, just remember to remove before serving – the little pieces of rind that you’d normally throw away are super tasty and not to be wasted.
- This soup is great for using up any odds and ends of pasta!
I hope you enjoy!
- 1 tablespoon olive oil
- 4-5 strips bacon, finely chopped
- 2 links chicken sausage, chopped (with sausage skin peeled off)
- 1 clove garlic, peeled and chopped
- 1 onion, peeled and finely chopped
- 4-5 carrots, washed and chopped
- 4 sticks celery, chopped
- ½ teaspoon dried oregano
- 1 bay leaf
- Parmesan rind (if you have one)
- 1 - 28 ounce can diced tomatoes
- 1 - 15.5 ounce can garbanzo beans, drained and rinsed
- 4 cups (1-quart container) low-sodium vegetable broth
- A few large handfuls curly kale, stalks removed, chopped
- freshly ground black pepper
- 5 tablespoons grated Parmesan cheese; optional
- serve with crusty bread
- Heat a large pot over a medium heat and add a lug of olive oil. Throw in the bacon and sausage and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, dried oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
- Add the tomatoes, cheese rind, chick peas and vegetable broth, season with salt and pepper and then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes.
- Next, add the kale, and cook for about 10 more minutes. Finish by seasoning with more salt and black pepper if needed. Remove the bay leaf and rind before serving. Serve with freshly grated parmesan on top if desired.
Recipe adapted from Jamie Oliver’s recipe.