On a year by year seasonal basis, I go through phases. Some
winter seasons, I’m all about pasta. Other seasons I’ve
hunkered down and found my way around many different curry recipes.
This season? It appears to be all about one-pot stews that warm
(and also happen to be good with a solid piece of crusty
Recipe Base: a vegan original
This particular recipe is a lightly tweaked version of
minestrone that I
developed for Simply Recipes. The version over on that site,
however, is vegan. This version is decidedly not. The vegan version
is good but when it comes to these tomato stews, I feel like it’s
just screaming for cheese.
I didn’t put this in the recipe but this stew is also good
with a parmesan rind thrown in. However, I’ve found it really
only works with the non-vegetarian parmesan (which is why I
didn’t include it in the recipe). So, just a thought, that if you
aren’t going for a full vegetarian recipe- toss the rind in, you
won’t be disappointed.
Also, I’ll give my spiel here about frozen vegetables. I love
keeping frozen vegetables on hand because try as a might, my family
is not always up for the squash and sweet potato recipes I want
every day. Frozen vegetables retain their nutrition and when
produce is out of season, I’ll buy frozen. I almost always have
green beans, peas, and edamame stashed away.
Rice Versus Pasta
Finally, you could totally switch back over to making this soup
with pasta. It would definitely speed up the process. However,
there’s something really nice about the rice. It would also be
nice with farro, sorghum, or even barley.
Source: FS – Healthy – Vegetarian
Minestrone Soup with Brown Rice and Chickpeas