Homemade Minestrone Soup

Nothing lasts forever.

I think we finally bid adieu to mild, almost summer-like weather. Last week Chicago saw temps in the 70s(!!), but this past weekend the cold settled in. We had a wee dusting of snow that didn’t stick, and we can see our breath while chatting outdoors. Brrrrrr…

In recognition of the winter descending upon us, Chris requested soup for lunch on Saturday. A big pot of homemade Minestrone did the trick. Loaded with hearty winter vegetables, it warmed us up, body and soul!

Homemade Minestrone Soup (Inspired by Giada di Laurentis)

Olive oil
4 carrots, peeled and diced
4 celery stalks, peeled and diced
1 yellow onion, diced
4 slices procuitto, cut into small pieces
3 cloves garlic, minced
1 28 ounce can diced tomatoes
4 Yukon gold potatoes, peeled and chopped
1 quart beef, chicken or vegetable broth
1 big bunch of Swiss chard, chopped
1 can cannelini beans, drained (but not rinsed)
Salt, pepper
Parmesan cheese

Heat a heavy stock pot over medium heat and add a few good swirls of olive oil. Toss in carrots, celery, onion and procuitto. Cook 8-10 minutes, until the onions start to soften. Add garlic and cook for 2 minutes. Add potatoes and tomatoes, and cook for 10-15 minutes. Add broth and bring to a low boil. Add chard and beans and simmer until chard is wilted. Season generously with pepper. Salt to taste. Ladle into bowls and top with a good amount of freshly grated Parmesan cheese.

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Written by Maureen

More posts by: Maureen

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