Kitchen Sink Minestrone

Here’s an easy formula to make a soup personalized for your tastes and guaranteed to sooth an aching throat. If you’re missing ingredients, don’t sweat it. Anything in broth is good for the recovering soul. When you’re picking the bean, think garbanzo, canellini or kidney. For greens, try spinach, kale or mustard greens. Vegetables can range from types of potatoes or squashes to celery or carrots!

Kitchen Sink Minestrone
Start to finish: 35 minutes
Servings: 8

1 tablespoon olive oil
1 clove garlic, peeled and minced
1 red onion, peeled and minced
one 16-ounce can of tomato paste
4 cups vegetable or chicken broth
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 bay leaf (optional)
a pinch of salt
a bigger pinch of freshly ground black pepper
3 to 4 of your favorite vegetables, peeled and chopped
one 16-ounce can of your favorite bean
a handful of your favorite green
1/2 cup of your favorite pasta shape

1. In a large saucepan over medium heat, sauté garlic in the olive oil until browned. Add the onions, and brown them as well. When your house fills with soothing onion-garlic smell, add as many of your vegetables as can fit on the pan’s surface. Toss periodically until evenly browned or slightly burnt.

2. In a large stock pot, bring tomato paste and broth to a boil. Add vegetables, beans and remaining spices, and simmer for 15 minutes.

3. Add your favorite pasta and greens and continue at a boil again for 8-12 minutes, or until the pasta is cooked.

Serve in bowls with parmesan cheese, and curl up in a blanket.