I do resolutions throughout the year. Last year, I had a New Year’s Resolution for December 27, 2015. It didn’t have anything to do with cooking. My resolution for today does: plan better lunches for the weekend. Guess what? I resolved for today and I achieved my goal!
How pretty is that? During the week, Spouse usually takes dinner leftovers-don’t worry, they are really good and I’m usually jealous-while Junior & I get what I’ve foraged from the fridge or freezer or from stopping by PCC after karate, or I forage and he makes himself some Annie’s Homegrown Mac/Cheese. Weekday lunches will get their own resolution to improve, but it’s the weekends that are the most problematic. We’re all home doing projects, I’ve thought about food all week, I’ve managed something for breakfast, and I’m planning something maybe more labor intensive for dinner and I’m asked: What’s for lunch? A simple question. Drives me batty. I don’t want that negative energy, don’t want remodel monies going to take out, I’m here, I love to cook, so plan for it. This minestrone is so easy & I already was baking bread that could go with. Having the pantry items of cannellini & tomatoes, the fresh onion, garlic & carrot, and the celery seed pounded with salt are standard, why not eat this for every winter Saturday lunch? We just might! Cheers!
Preparation time: 15 minutes Cooking time: 30 to 40 minutes Serves 4 to 6
2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced (or about 1/4 teaspoon pounded celery seed)
Pinch of red pepper flakes
1 clove garlic, minced
1 ½ teaspoons salt
¼ teaspoon black pepper
1 (14 ½-ounce) can whole tomatoes, drained and finely chopped (save liquid)
1 large potato, diced
1 (15-ounce) can cannellini beans, rinsed and drained
1 teaspoon minced fresh rosemary
5 cups water, as needed
1 (10-ounce) bag frozen green beans (or anything green-kale is awesome!)
¾ cup grated Parmesan cheese, for serving
Place a large pot on the stove over medium heat. Pour the olive oil into the pot. When the olive oil is warm, add the onions, carrots, celery, red pepper flakes and garlic. Stir the vegetables to coat with oil. Stir in the salt and pepper. Cook for 5 to 8 minutes, until the onions begin to turn golden.
Add the tomatoes, potatoes, beans, rosemary, the saved tomato liquid and about 5 cups of water. Bring to a boil. Reduce the heat to a simmer and let the soup cook for 15 minutes. Test the vegetables for tenderness.
During the last 5 minutes of cooking, add the frozen green beans. Taste for seasoning and adjust if needed.
Ladle the soup into bowls and sprinkle with Parmesan.