I want to introduce you to the very lovely lady/bride pictured below! She is my dear friend Rachel, and she is an amazing cook! She is such a good cook my mouth is watering just thinking about her last dinner party. With a talent like hers, I figured I had an obligation to share her with all of you. This is one of her yummy masterpieces, and I hope you enjoy. Bon appétit!

“Hi Sarah In Style readers! I’m sharing one of my favorite recipes today — minestrone. I love this recipe because it’s hearty, healthy, delicious and beyond easy to make. There’s basically no prep time — it took me about 10 minutes to get everything in the pot and it only took that long because the onion had to cook first. It was so quick, I forgot to take pictures of my prep work (though since that was mostly just me opening cans, that’s probably for the best).

Now the ingredients in the recipe are pretty basic, so it calls for a lot of seasoning, especially salt. Just like with most recipes, seasoning is completely subjective. I recommend adding two teaspoons of salt to start, and if you’re worried that’s too much, simply add less! (I always end up using more than that.) Rule number one in my kitchen is: you can always add more seasoning, but once you over season a dish, it’s too late! And since this minestrone takes about an hour and half to cook, you have plenty of time to season and taste. If it seems like this recipe will make too much minestrone for you to eat, you can always half it or freeze the leftovers — this soup freezes beautifully.  I always love it when dinner simply has to be warmed up!”

Minestrone

Prep time: 10 minutes; cooking time: 1 ½ hours

Number of servings: 6-8

Ingredients:

¾ cup of chopped onion

2 tablespoons of olive oil

2 cans of Veg-All

32oz. of vegetable broth

One 14oz. can of beans (great northern, cannelini beans, or red kidney beans)

One 14oz. of can diced tomatoes

8oz. of stewed tomatoes; break up with your hands or a spoon (about half of a can)

Three tablespoons of tomato paste

1/2 teaspoon of basil

Oregano and chopped garlic

Two teaspoons of salt + more to taste

2/3 package of frozen chopped spinach

1/4 cup of Parmesan cheese

1/2 cup or slightly more of ditalini or other small pasta (If you have to eat Gluten Free like Sarah use a Gluten Free pasta!)

Directions:

1) Heat up the olive oil in a large pot

2) Add the onions and sauté over medium heat until soft, about 10 minutes

3) Drain the two cans of Veg-All and add them to the pot

4) Add all of the other ingredients to the pot except for the pasta and cheese

5) Add garlic, salt, basil, and oregano and bring the pot to a boil (start with 2 teaspoons of salt and add to taste)

6) Reduce heat to a simmer and cook for one hour

7) After one hour take out half of the soup and purée it in a blender or with an immersion blender

8) Add the blended soup back into the pot and mix well

9) Add the pasta and Parmesan cheese and then cook for 20-30 more minutes until the pasta is soft

10) Top the minestrone with cheese before serving

I hope you all go and give Rachel’s recipe a try, I know I will!

Signed with Style,