Mommy's Minestrone Soup

Well, here goes my first cooking post. Again, I warn you, I'm not the world's best cook/baker. But my mother has some pretty serious skills, and I sometimes listen and manage to create something edible. For example, I have mastered the art of making this soup, so I've decided to share its deliciousness with you!

I know the recipe calls for 2 medium carrots, but all we had were these little guys. So I was forced to improvise. I believe I cut up around 30. (And no, I didn't use the scissors. I used them to open up the bag.) 

 Peel your potatoes, cut them in half, quarter them, then dice them into bite-sized wedges.

Same thing with the zucchini.

I made mom cut up the onion because those bad boys make my eyes water like crazy. So while she did that, I cut a couple stalks of celery and scooped up all the veggies into a bowl.

Put some olive oil in a large frying pan, and then saute the onions, carrots, potatoes, zucchini, and celery.

We used fresh oregano (which is already cut up in the background of this shot) and fresh basil.  And just in case you don't know the best way to cut basil, (ahem, me) allow my mother to share her skills!

Stack with large leaves on the top and the bottom, with all the smaller leaves in between.

Roll the leaves "like you roll tobacco." (You know, because we roll so much tobacco in my house.)

Chop the basil roll into thin slices.

Finely chop the basil the other direction.

Add the basil and oregano to your veggies.

 I didn't photograph these next steps, so bare with me.  You're going to add the left bowl (filled with bay leaves, salt, and pepper) and the bowl of minced garlic. Give it a stir to coat all the veggies with the spices.  Then add the wine.  In a slow cooker, you're going to heat up 6 cups of chicken stock and the 28oz. can of tomatoes (or your own canned tomatoes).

Once the veggies are done cooking, add them to your crock pot of chicken stock and tomatoes.  Cook it on HIGH for 3 hours.  At this point, add a can of rinsed Northern Beans, and then cook on LOW for 2 more hours.

Enjoy!!!

 Recipe: Mommy's Minestrone Soup


In a large frying pan, saute the following in olive oil:

• 1 medium/large Onion
• 2 medium Carrots
• 4 Potatoes
• 1-2 Zucchini
• 1-2 stalks of Celery

After these have been cooking for a while, add:

• 1-2 Tbsp. minced Garlic
• 1 Tbsp. Basil
• 1 Tbsp. Oregano
• 2 large Bay Leaves
• ½ tsp. Salt
• ¼ tsp, Pepper
• ½ cup Wine

While the veggies and spices cook, heat up the following in the slow cooker:

• 6 cups Chicken or Vegetable Stock
• 28 ozs. crushed or diced Low-Sodium Tomatoes

Once the veggies are cooked, dump them into the crock pot.  Cook on HIGH for 3 hours, then on LOW for 2 more hours.  At this point add:

• 1 can Northern Beans, rinsed