Soup – Canned or Home-Made?

There is something about a bowl of hot soup on a cold day! Especially in the weeks before winter holidays when it seems like everyone (me included) is trying to cram too much (shopping, volunteering, partying, visiting) into too little time.

Today between volunteering for Santa’s Breakfast at the Burnside Gorge Community Centre and delivering truffles to @2GlassyLadies at the Moss Street Market Craft Fair; and before the excellent “Little Shop of Horrors” by Canadian College of Performing Arts Company Cstudents this evening, I had time to do a few chores and put on a pot of Minestrone soup.

Minestrone Soup by SierraValleyGirl on Flickr

What about you? Do you make your own soup, or prefer the ease of ready to made, whether Tetra Brik™, can, jar or dried mix?

Here’s my recipe for Minestrone soup. It makes about 4 litres, plenty for a large family, or to freeze for later use.  This soup will also keep well in the fridge for 4-5 days. I usually make a big pot on the weekend and then have soup to take for lunches at work or a quick supper on the run between holiday activities.  Enjoy! Please share one of your favourite soup recipes below.

Minestrone

2 T olive oil

1 onion, diced

2- 4 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

2 medium zucchini, chopped

2 potatoes, diced

1 large (28 oz/796 ml) tin tomates, diced

1 can (19 oz/540ml) white or romano beans, drained and rinsed

3 -4 cups stock or water with 2 bouillon cubes

1 tsp oregano

1 tsp basil

1 tsp salt

1 tsp pepper

400 gm Italian sausage, cooked and removed from casings, sliced (optional)

1 – 2 c. small pasta like ditalini or shells, cooked separately.

grated parmesan cheese

In a large pot, heat olive oil over medium heat.

Add onion; cook, stirring occasionally until softened.

Add carrots and celery; cook, stirring occasionally, 3 minutes.

Add zucchini and garlic; cook, stirring occasionally, 3 minutes.

Add potatoes and cook, mixing occasionally, 3 minutes.

Add beans, tomatoes, broth, water, basil, oregano, salt and pepper.

Cover and bring to a simmer; adjust heat and simmer gently until all vegetables are done (30 -45 minutes).

Add cooked pasta and sausage if desired.

Serve with Parmesan cheese.

Some recipes say to cook the pasta with the soup; it can get thick that way.