I am not so sure about this Iowa weather. Saturday we were hovering around 90 degrees and five days later it is a cold, wet, icky, depressing 50 degrees. After 30 years of living in this state though I guess I shouldn’t expect anything less. 😉
Jake hasn’t been feeling the greatest and I honestly felt pretty icky earlier in the day as well. All I could think about while at work was how nice a piping hot bowl of soup would be in my belly. And I knew I had the most perfect soup to share.
To be fair, I actually made this soup a couple of months ago, but just never got around to posting it. It is one of those soups that is super quick and easy to to pull together, especially when you hadn’t planned to be craving soup.
[min-uh-stroh-nee; It. mee-ne-straw-ne]
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 handfuls of kale
- 2 cans of red kidney beans, drained
- 4 cups of chicken stock or broth
- 2 cups of water
- 1 teaspoon of dried basil
- 1/2 teaspoon of orageno
- 1 cup of dried elbow noodles
- salt and pepper to taste
- In a large soup pot heat olive oil.
- Add onion, garlic, carrots and celery. Heat until softened.
- Add in kidney beans and kale and heat until the kale is softened.
- Pour chicken stock, 2 cups of water, macaroni noodles, basil and oregano.
- Simmer over medium heat until noodles are tender, about 30-35 minutes.