>>>Let me introduce you to my first guest-poster, blogger-sphere and real-life-sphere friend, Brooke. We began blogging together in 2007 and now I’m attempting a comeback. We love fashion and food, but she is way more talented than me in both areas, especially the food part, so I somehow convinced her to share her cooking skills with us. Btw she is very well qualified to do so, as she was a food critique/reviewer for a few years. And personally…I have always love love loved everything she’s ever made.<<<
Hi Foggy Dress readers! This is Brooke, blogger over at Giddy in the City, Hanalei’s former roommate and forever bestie friend.
I love to cook and Hanalei loves to eat (ha! I love to eat just as much), so when we were roommates I was happy to share my creations with her. Today I’ve got a post for you of one of my latest go-to meals: vegetable minestrone soup. It’s inexpensive, healthy, filling and can even be made vegan, so it’s a quadruple winner, in my book.
Start by washing whatever veggies you want to include in the soup. I included so many, they couldn’t all fit on the cutting board. But here’s what I used: carrots, yellow squash, zucchini, red potatoes, green cabbage, white onion, and … yep! I think that about covers it.
Chop your veggies in nice bite-sized pieces. And then…the rest is easy! See the recipe below.
Vegetable Minestrone created by Brooke Kunz
4 cups of chicken broth or vegetable broth (vegan)
3 cups of water
3 tablespoons of extra virgin olive oil
3 cloves garlic
1 onion, finely chopped
3 celery stalks, finely chopped
3 large carrots, diced
2 cans of diced tomatoes
1 zucchini, diced
1 yellow squash, diced
3 potatoes, diced
1/2 head of cabbage, finely chopped
1 cup orzo pasta, boiled separately.
1 tablespoon sea salt
1/2 tablespoon dried oregano
1/2 tablespoon rosemary
1 teaspoon black pepper
In a small pot, boil 4 cups of water and add orzo pasta. Cook for about 4 minutes. Meanwhile, in a large (and I mean LARGE) pot, sauté the onions and garlic in olive oil until translucent. Add carrots and celery. Once softened, add 1-2 cups of water. Add salt. Pour in cans of diced tomatoes and mix well. Next, add remaining vegetables and remaining water. Add chicken or vegetable broth. Add in cooked orzo pasta. Season with salt, oregano, rosemary and black pepper. Let simmer for 30-45 minutes.
Once the soup has simmered for a sufficient amount of time and flavors have blended, add parmesan cheese to taste, (we added a whole lot! Probably about 2 cups) and enjoy a healthy, nutritious, comforting winter meal.