A few years ago when I first started this blog – I can’t believe it’s been that long! – I posted a recipe for my mom’s minestrone soup. This is one of those meals that is deeply intertwined with my childhood memories.
When I was a kid our weekdays were pretty hectic. My parents both worked full time jobs, so we didn’t get home until close to 6 pm, when dad would pick up me and my sister from after school daycare. After our long days, there was nothing better than sitting around the table as a family and talking about our days while eating this soup for dinner along with my mom’s homemade tea biscuits (I’ll have to post the recipe for those some day – they are the most perfect buttery, flaky biscuits).
This soup is still one of my favourite meals, which is why I wanted to dig up the recipe from my old post and share it with you again!
Serves 5- 6
2 tbsp olive oil
1 cooking onion, diced
1 large carrot or 2 small carrots, sliced
28 oz can diced tomatoes (low sodium)
3 cups vegetable stock (low sodium)
2 tbsp tomato paste
19 oz can chickpeas
19 oz can red kidney beans
1/2 cup frozen corn
150 g frozen spinach
1 – 2 tsp dried oregano
1/2 tsp Italian seasoning (optional)
Salt to taste
Parmesan cheese for topping
In a large pot heat up the olive oil. Add the onion, then reduce heat to low and saute for about 3 minutes. Add the carrot and continue to cook for another 5-7 minutes. When the carrot has started to soften, add the diced tomatoes, vegetable stock and tomato paste. Bring to a boil then cover with lid, reduce heat to medium and cook for about 10 minutes. Then add the chickpeas, kidney beans, frozen corn, spinach, oregano and Italian seasoning and cook for another 10 minutes. Ladle into bowls and top with Parmesan cheese.
What meal brings back childhood memories for you?