Delicious Minestrone - Move Over Olive Garden

This is a very tasty soup!  And it is chock full of vegetables, so it is very healthy.  (Sorry, I don't have a picture today.)

Makes about 10 cups

ingredients

1/2 lb dried white beans, rinsed and soaked overnight - or - 2 14.5 oz cans canellini beans, drained and rinsed and 1 14.5 oz can chick peas

1/4 lb pancetta (I found this at Trader Joes) - or - use sliced, lean bacon, chopped

1/3 C olive oil

1 onion, chopped

1 large carrot, sliced

2 ribs of celery, sliced

3 cloves garlic

2 zucchini, diced

1/4 lb green beans, cut into 1/2 inch pieces

1/2 lb potatoes, diced

4 C shredded cabbage

1/2 lb kale, chopped - or - spinach, chopped

28 oz can diced tomatoes

4 1/2 C chicken broth

1/2 lb macaroni noodles

freshly grated Parmesan, bruschetta, and sausage to accompany

preparation

If using dried beans.  After soaking overnight, drain beans.  Place in saucepan and cover with water and simmer, uncovered for 45 minutes to 1 hour, or until they are tender.  Add the salt.  Remove from heat and let the white beans stand uncovered.

In a heavy dutch oven or large pot, cook the pancetta in oil until crisp and pale golden, add the onion.  Cook, stirring, until the onion is softened.

Add the carrots, celery and garlic.  Cook for 4 minutes. Add zucchini, green beans, and potatoes.  Cook for 4 more minutes.  Add the cabbage and the kale, cook until that cabbage is wilted.  Add the tomatoes and the broth.  Simmer, covered for 1 hour.  

Drain the white beans, reserving the liquid.  In a blender or food processor puree half of them with 1 C reserved liquid.  Stir the puree and remaining beans into the soup.  Add the pasta.

Simmer, uncovered, for 15 minutes.  Thin if desired with remaining reserve liquid.  Season with salt and pepper.  

Chicken Rice Soup

From:  epicurious.com

This is a simple soup made from scratch.  Throw everything in the pot and walk away.  The rice cooks in the pot along with the chicken.  Use brown rice, its starchiness and heaviness work as an advantage.  White rice would get mushy.  It is very good.

Ingredients

2 T butter

1 Large onion, chopped

3 large celery ribs, sliced and diced

3 medium carrots, sliced

1 (3/12-4 pound) chicken  (I substituted chicken breasts because that's what I had)

1 C brown rice

1/3 C fresh parsley  (I used 2T dried parsley)

3 t salt - or to taste

4 C chicken broth (you can use all water, but the added broth gives a greater richness))

8 C water

Freshly ground pepper

Preparation

Saute veggies in the butter for about 5 minutes.  Add the rice and brown for an additional minute.  Add liquid and chicken, bring to a boil.  Reduce heat, and simmer for 1 hour.

Transfer chicken to a colander. When cool enough, remove meat, discard skin and bones.  Coarsely shred chicken and return to soup.  Add salt and pepper to taste.

Thank you Serena for the suggestion.