Easy Soups: Minestrone
My go to soup that can last a whole week in the refrigerator, and can be dressed up or down is minestrone. You can make minestrone with any beans and any vegetables, by the way.
I prefer great northern beans, freshly cooked, or from a can, rinsed and drained, carrots, celery, cabbage and a can of stewed tomatoes.
I saute' diced carrots, celery, onions and garlic in olive oil. (One cup each to make four servings.)
When soft, I add the stewed tomatoes, chopped cabbage, and one cup of stock, then turn the heat down so everything softens slowly. Taste after fifteen minutes, and if the cabbage is cooked, add the beans, warm it all up, season with salt, pepper, a few drops of Tabasco or red pepper flakes.
Serve with a good sprinkle of Parmesan cheese and chunky bread.
The next day, if you have any leftovers, you can add rice, or farro, or pasta. My mother used to add tiny ditalini pasta and potatoes to Minestrone. We never had any leftovers!