Sunday, October 16, 2011


I've been on a soup kick all week.  We've had beef stew that son made, chicken noodle soup and a chicken, cheese and Brussels sprout soup out.  Today I'm experimenting with my version of minestrone soup.

olive oil
8 cups of chopped veggies
red onion
sweet potato
4 cloves of garlic sliced thin
fresh rosemary chopped
fresh thyme chopped
1 TBSP oregano
4 cups veggie stock
4 cups beef stock
1 can diced tomato with the juice
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can chick peas drained and rinsed
1 bay leaf
2 astragalus root pieces
salt and pepper
handful or two of tiny pasta

       Swirl olive oil in large pot to coat bottom.  When it is hot add 8 cups of veggies and cook stirring about 5 minutes.  Add garlic and herbs.  Cook another couple of minutes.  Add everything but the past and simmer.  10 minutes before serving add the pasta.