It’s no secret that I love soups and chilis and this blog is full of recipes for them. I eat soup year round but like to make it almost every week in the winter time. This December has been odd (50 degrees and rain), and my soup/chili make has been a little less frequent. However, when I came down with a full on sinus infection this weekend, I knew I needed some soup.
And I knew I wanted to make it in my brand new Dutch oven!!!
It had to be a flavorful one since my taste is a bit off from congestion. I found a recipe chock full of veggies and nutrients on the Goop website, so I had to give it a try.
I knew right away that the BOY was not going to eat it, which gave me freedom to add in whatever I wanted!
My big substitute was taking out the farro and throwing in some chicken sausage that I had in the fridge.
I had soup made before lunch time with more than enough for the week ahead.
The BOY made plans to come home a little earlier, so I had dinner (and dessert) made and picked up the new Mission Impossible movie at the Redbox for us. We ate an early dinner and then settled in for a quiet night with plans to get back into our normal routine tomorrow.
What do you make when you are sick?
Winter Minestrone Soup
Slightly Adapted from GOOP
3 tablespoons olive oil
1 medium red onion, finely-diced
1 large carrot, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
3 precooked chicken sausages, diced
2 teaspoons rosemary, finely-chopped (I used dried)
1 teaspoon thyme, finely-chopped (I used dried)
2 tablespoons tomato paste
4 cups chicken stock
2 cups water
2 cups packed chopped kale
1 15-ounce can cannellini beans, drained and rinsed
1 large zucchini, diced
salt and pepper
1. Heat olive oil in a pot of dutch oven over medium heat. Add onion, carrot, celery, garlic and a large pinch of salt and sauté 5 minutes.
2. Add sausage, rosemary, thyme, tomato paste, and another generous pinch of salt and cook 2 more minutes.
3. Add chicken stock and water, bring the mixture up to a boil, then reduce the heat and simmer for 10 minutes.
4. Add kale, beans, and another pinch of salt and return to a boil.
5. Reduce heat and simmer another 10 minutes.
6. Add diced zucchini, turn off the heat, and let zucchini cook in the warm broth for 1 minute.
7. Taste for seasoning and add salt and pepper if needed.
8. Serve hot garnished with crushed red chili flakes and pesto, if desired.