It’s that time of year when the weather turns cooler, that we turn towards a hot bowl of soup.
Today I had a craving for minestrone.
I started by heating olive oil in my soup pot, and tossing in onion and garlic. Saute until slightly tender.
Then I poured in chicken stock, tomato sauce, and diced tomatoes with the juice. Next in the pot is the orzo. Salt and pepper, and a little sugar and stirred it all together.
Brought the soup to a simmer and reduced the heat to slowly cook the orzo. Then I added cayenne pepper, turmeric, onion powder.
When the orzo was just about finished I added pinto beans, I like to rinse and drain the beans. And just before serving I tore up some spinach and tossed it in too! Stir to heat the beans and spinach and serve.
Serve each bowl topped with grated Parmesan, a delicious glass of wine and a slice of hot buttered and crusty bread!
3 T Olive Oil
1 medium onion, chopped and diced
1 clove garlic, chopped finely
32 oz carton of Chicken Stock
8 oz can of Tomato Sauce
15 oz can of Fire Roasted Diced Tomatoes
15 oz can Pinto Beans, rinsed and drained
1/2 cup Orzo
Dash each of Onion Powder, Turemic and Cayenne Pepper
Salt and Pepper to taste
1 tsp sugar
About 1 cup of torn spinach, more if you’d like!
Heat olive oil in your soup pot, add the onion and garlic, sautee until slightly tender. Pour in the chicken stock, diced tomatoes and the tomato sauce. Bring to a light boil and reduce the heat to a light simmer. Add the orzo, and spices including salt and pepper to taste, add sugar. Stirring often. When the orzo is just about done, add the beans and torn spinach.
Total cooking time is around 30 minutes. Cheers friends, live well!