Hello Twenty Eleven!

2 Jan

I must say… having a January 1st that is 56 degrees (in Massachusetts let me add) is a fantastic thing.  I hope this is a preview about what is soon to come in 2011! Warm sunshine and a short winter!

But, if New England weather surprises us all tomorrow, which is very likely, I’ve made some hearty minestrone soup to keep me cozy!

This recipe was adapted from the Whole Foods Market recipes, with a few alterations.  This is a healthful way to feed the soul with comforting flavors that will fill you up completely!  Another great quality about this recipe is that it can be frozen for future consumption (like when a blizzard is headed your way).


Winter Minestrone

Serves 6-8

2 Tbsp. olive oil

4-6 garlic cloves, chopped

1 medium yellow onion, chopped

6 cups vegetable broth

1 – 2 cups green cabbage, sliced

1/4 cup tomato paste

1 Tbsp. dried parsley

2 tsp. dried basil

3 medium celery stalks, sliced

2 medium carrots, chopped

1 dried bay leaf

1 28-oz. can chopped tomatoes 1 24-oz. jar strained tomatoes

1 cup chickpeas (or the whole can)

1 15-oz. can cannellini beans

1 cup dried pasta (we used whole wheat shells)

salt and pepper to taste               <– oops we forgot to use this… still tastes great though


First, breath.  Don’t let this large list of ingredients scare you.  It is a one pot dish with minimal steps other than get them at the store, wash them, cut them, add them and then enjoy.  Now proceed to the rest of the directions…

In a large stockpot, heat the olive oil over medium-high heat.  Add the garlic and onion and cook until translucent, 4-5 minutes.

Add the broth, cabbage, tomato paste, spices, celery, carrots, bay leaf, and the jar of strained tomatoes.  Let this cook for 30 to 40 minutes, gently simmering, until the vegetables are tender.

Add the chickpeas, white beans, and pasta.

Let this simmer for 15-20 minutes until the pasta is al dente and the soup is thickened.  * Now this would be the time to season with salt and pepper… :)

My freezer now contains two 2-cup serving containers filled with minestrone soup!  This will be very handy when school starts again and there is desperate need for cozy soup!


And a side note… I’m addicted to fermentation and pickling.  Don’t be worried.  It’s healthy.

Here is my kombucha.  (from the left) Ginger kombucha, blueberry ginger kombucha, raspberry ginger kombucha, pineapple ginger kombucha, and my lil’ mushroom waiting to be fed.

And also tonight Ryan and I attempted pickles…

Stay tuned for a future pickle post!

Has anyone every tried Grillo’s Pickles?  Brace yourselves.  Our pickles were gone within two days… that may be a record.

And now on January 1st, we say good-bye to 2010.  It seems like this year just flew by, but I’m excited for what the new year will bring.  We are going to be posting a blog a day for 2011 and it is scary and exciting all at the same time.  Hopefully we will have time.

I can’t wait for this year to bring plenty of time with and for friends, family and food, the best qualities of life.



2 Responses to “Hello Twenty Eleven!”


  1. We’ve Moved!!! « Two Cheap Vegans - January 2, 2011

    […] Like: Hearty Winter Minestrone Soup […]

  2. Hot and Sour Vegetable Soup « we heart vegan - January 15, 2011

    […] On days like this, 25 degrees and below with little to no sun, all I crave is soup!  I have some minestrone and some Thailand chili in the freezer, but that just won’t due.  I want something lighter […]

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