Hey, Mom

Winter is the best time to try new soups.  I recently had a meatball minestrone at a local deli and enjoyed it. This is my version, which I think is better. While tasty, the deli soup was full of overcooked penne pasta. This version is more delicate and has more discernible vegetables. One bowl definitely satisfies. Dip crusty bread to soak up the broth.

Meatball Minestrone

Ingredients

1 small onion, chopped

2 med/large cloves garlic, smashed and chopped

3 carrots, peeled, sliced

3 stalks celery, cut into ½ pieces

1 4 oz can of mushrooms, with liquid

1 15 oz can kidney beans, rinsed

1 28 oz can whole tomatoes cut up, with juice

1 32 oz box chicken broth

¾ cup uncooked elbow macaroni (Barilla Plus or Whole Wheat)

18-20 Italian meatballs (frozen)

1 bay leaf

1 teaspoon dried thyme

½ teaspoon dried oregano

1 tablespoon dried Italian parsley

2 tablespoons olive oil

salt and pepper to taste

Directions

In stock pot, saute the onion, celery, and garlic in olive oil on medium heat for five minutes. Add carrots, mushrooms, tomatoes, kidney beans, meatballs and chicken broth. Add herbs. Turn heat up to bring soup just to boiling stage. Reduce heat and cook covered on medium/low for 30 minutes. Add macaroni and cook for ten more minutes.

Serve with crusty bread and sprinkle Parmesan cheese on soup before serving.

Serves 6

© heymom.info

Planting fresh herbs in even the smallest sunny soil near your house is well worth the effort. One of the most simple and easy herbs to grow is parsley. Cutting during the summer encourages more growth, so use it often. Chop and add to stews, sauces, even salads. Fresh parsley potatoes are wonderful.

For me, nothing beats fresh basil. Basil is a very tender herb and won’t withstand a frost, so cherish it in summer while you can. Add fresh basil to the very end of cooked recipes for the strongest flavor. But also, don’t be afraid to use it raw with tomatoes and fresh mozzarella cheese.

This year I will plant thyme, mint (for some homemade mojitos), and basil. My parsley came back from last year, a pleasant surprise. And my perennial chives can always be counted on to add a gentle onion-y flavor to many dishes.

Herbs are easily grown in containers on a sunny deck or patio, too. So even if you don’t have a great big garden, grow your own herbs and add wonderful flavor to your cooking this summer. Oh, and I forgot to mention that you will also be saving a lot of money by not buying packaged “fresh” herbs in the store.