The weather has been delightfully warm this spring. To be more precise it has been warm and damp, helping raise the water tables that were severely depleted during the preceding years drought. And with the capriciousness of springtime, we have been dealt a few chilly days tossed in just for flavor. There is nnothing like a sudden plunge back into 40 degree temperatures to inspire a mom to make a giant kettle of soup, and what could be more warming and nourishing than making that soup Minestrone? Making it not minestrone, but minestrone with grilled chicken cubed up into it :-)
1 large on onion, diced
1 cup diced carrots
1 cup diced zucchini
1 cup cut green beans
1 cup peas
2 heaping tablespoons of minced garlic
3 or so tablespoons of olive oil
2 cans of fire roasted tomatoes with garlic
2 cans water
1 big carton of chicken broth
1 cup of chopped grilled chicken
1.5 teaspoons of salt
1 tablespoon (or so) of Italian seasonings
2 cans canellini beans, drained
1.5 cups of small pasta (shells, piccolini, ditalini, etc.)
Dice the veggies and saute in hot olive oil in a stock pot. Once they have sweat a bit, and the onions are translucent add tomatoes through Italian Seasonings and bring to a low simmer until the carrots are tender. Add canellini beans and bring back to a medium boil, then add the pasta. Cook until the pasta is done and serve with crusty Italian bread.
Oh the delight of this on a chilly evening - and the leftovers for lunch the next day are even better! Enjoy while you're waiting on the sun to come back out and dry up the barnyard - and grass that needs to be cut. :-)
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