Today is hubby’s and my 3rd anniversary. Because we are us and tend to buck tradition a bit here and there, our wedding was a little different from the norm. The first thing we did was get together with our family and wedding party to take pictures, then we had dinner together just the two of us in our hotel suite before having a sun set ceremony followed by a cocktail party.

Our dinner together was amazing. It was an hour out of the excitement and chaos of the day to be together, just the two of us, to talk and laugh, eat and reflect on what we were about to do.

Of course, at the time, I was so nervous. I wasn’t hungry at all but decided it would be best to try to eat… so I ordered some Minestrone Soup.

What better post today then to put up a recipe for Minestrone Soup?!

Ingredients

A few splashes of olive oil
1 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups chicken broth
4 cups water
1 cup shredded cabbage
Salt and pepper to taste
Dried basil, oregano, sage and thyme to taste
1 cup chopped parsley
1 whole zucchini, sliced
1 cup frozen peas
1 cup navy beans, soaked in water over night
1 cup macaroni, uncooked

Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.

Add tomatoes, tomato paste, broth, water, cabbage, zucchini, peas and beans. Bring to a boil, reduce heat, and simmer for about 30 minutes.

Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.

Add parsley just before serving so that it wilts just a little.

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