We've Got It Made: Mmmm Minestrone

In marriage, you can be honest, yes?

Scott's always loved minestrone soup, but in past experience the recipe he followed turned out have more of a thick, stew-ish consistency that I don't really care for. He never has a problem telling me when something I make just isn't quite right. I usually know when 1) there's remnants of food on his plate, and 2) no "Mmmms" ever escape his lips. If it's not "Mmmm" worthy, just stop right there, rip up that recipe, and file a mental note never to make that again.

Therefore, we set out on Thursday eve to make a Minestrone with the Mmmm factor. I'm happy to report that we succeeded - we cooked up a brothy, vegetable-laden soup that included beans (of which I used to be a naysayer. Now I love most of them!), and it's perfect for these fall days. Hello fall, we thought you'd never make it. Welcome!

We took our lead from David Rosengarten's It's All American Food, the hardcover edition which I always love to remind myself I picked up for $1.99 at a Goodwill store in Shelby, NC several years ago with my co-thrifter friend Kellie. Man, I love a bargain!

Anyway, the recipe is pretty basic - saute about one cup each of carrots, potatoes, celery and onion, with five cloves of garlic (um yeah, it's going to get stinky).

Once your veggies are soft, add in 5 cups chicken broth and 5 cups water with a can of whole tomatoes, a small rind piece of Parmesan, and four tablespoons of tomato paste. Rosengarten's recipe calls for escarole, which I am sure is lovely, but you try finding escarole in a conventional grocery store called Giant in Hyattsville, Md. Yeah, I used kale. Put that on in the pot and cover it.

Sometimes you must be silly to make soup.

Simmer all that for about 25 minutes and bring the heat up a little to boil your noodles - small pasta of your choice, such as those cute little stars, orzo, or the basic elbow macaroni as we used.

Scott does his part. Hey, he helped.

After five minutes, add in one regular-sized can of cannellini beans. Once you check to ensure your pasta is al dente, turn off the heat and salt to taste. We added in a handful of chopped Italian parsley and the remainder of our garden basil. Garnish away with a little grated Parmesan, and hit it.

It's a comforting soup with restorative powers. Or at the very least, damn tasty. So there - we made it - Mmmm-worthy Minestrone we can honestly say is a keeper!

Have a great weekend!