Minestrone Soup (Sort Of)



Boulder has been having Arctic conditions for the last week or so. Like, it doesn’t get above 20 degrees all day and when I wake up, it’s 5 degrees. Yes, I am whining, but damn. When the cold seeps through my heaviest coat and my car doesn’t warm up until I’m parking at work, I’d consider that cold worthy of talking about. The obvious solution to this cold is to make soup, like this one. I’m calling it Minestrone, but it’s not really. It has chickpeas in it, and probably a host of other ingredients that aren’t in traditional Minestrone. It’s still delicious, healthy and satisfying, no matter what it’s called! Add some grated cheese and a slice of crusty bread on the side and you’ve got yourself a perfect meal for a frigid night.


Minestrone, Sarah Style


2 tablespoons unflavored oil, like grapeseed or canola.

Half a medium white onion, diced

2 large carrots, diced

5 stalks of celery, diced

5 garlic cloves, minced

2 teaspoons Italian seasoning

I teaspoon anchovy paste

1 28 ounce can diced tomatoes

2-3 cups vegetable broth

1/2 cup kidney beans

1/2 cup garbanzo beans

2 cups whole wheat pasta


  • Heat pot over medium heat. Add oil.
  • Add diced onions, carrots, celery and sauté until onions and celery are translucent.
  • Add garlic, anchovy paste and then Italian seasoning. Sauté briefly and then add crushed tomatoes. Fill tomato can roughly half way with water and add to pot.
  • Add 2 cups vegetable broth, and beans. Simmer for 30 to 45 minutes, until the vegetables are soft.
  • Add pasta and cook until pasta is cooked to your liking. Add reserve vegetable broth with pasta if you wish your Minestrone to be more soupy.

Enjoy this tasty soup! It’s rich from the tomatoes and anchovy paste and filled with vegetables to make you feel good after an induglent end to the 2012. I really liked the addition of pasta to this soup; as it cooked, it soaked in the broth and made the pasta taste better than pasta cooked in just water.

The options are endless here too. Use different beans, vegetables, the sky’s the limit! If you want to make this vegetarian, leave out the anchovy paste. Add red pepper flakes if you want it spicy.  Get creative!


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