Italian Soup Goodness

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Are you sensing a theme? It's unintentional and not planned, for sure, but soup has definitely been on my mind due to all of the cold weather we are currently experiencing. So, I thought I would share a recipe for another one of my favorites, minestrone soup.

This is one of those soups that, if I'm out for lunch and it's on the menu, I'm going to get it. A certain Italian-themed restaurant makes a pretty good one; however, homemade, in my not-so-humble opinion, is definitely the best. It's easy to make in that the only effort, really, is prepping all of the vegetables. Other than that and browning the meat, you just throw it all in your pot and let the goodness come together.

Now, if you're like me, prepping all of the vegetables that this recipe calls for when you have arthritis in your hands and wrists can be daunting. One of my favorite gadgets, though, that helps me eliminate that issue is a vegetable chopper. What a game changer this thing has been for me!

I HIGHLY recommend getting one of these gadgets if, like me, you struggle with pain in your hands, wrists, and/or fingers. It makes meal prep so much easier with a lot less discomfort.

Now, on to the recipe! Here is what you need -

• A large pot to cook your soup in like this one

• A skillet to brown the meat in like this one

• 1 tablespoon olive oil

• 1 lb ground beef

• 1 large yellow onion, chopped

• 1 clove garlic, minced

• 2 stalks celery, sliced

• 2 cups cabbage, shredded

• 2 small zucchini, chopped or sliced, depending on what you prefer

• 1 28oz can chopped tomatoes

• 1 can kidney beans

• 1 can green beans, drained

• 2 beef bouillon cubes

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons Italian seasoning

• 4 cups beef broth

• 3 cups water

• 1/2 cup dry red wine

• 1 cup uncooked pasta (traditionally used is ditalini but can also use elbow macaroni)

• grated parmesan cheese (optional)

Brown the hamburger in the olive oil until all pink is gone and then drain off the grease. Add the browned hamburger and the remaining ingredients, including the liquids, to the pot and mix well to combine everything. (The bouillon cubes will dissolve as the soup cooks.) Bring the soup to a boil and then reduce the heat to low and continue to simmer, stirring occasionally, until the pasta is cooked and the vegetables are soft, usually 45 minutes to an hour. Top with grated parmesan cheese and serve with a crusty loaf of fresh Italian bread and a green salad.

I hope you enjoy this soup as much as I do!