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I’ve been making soup and salad for dinner night after night. And, oh, how I love it. I wasn’t so sure Joe would, though, especially because they’ve all been vegetarian or vegan.
They’re so hearty and full of flavor that he hasn’t even missed the meat. This is one of his favorites.
I’ve been serving it with my homemade bread. It bakes up beautifully and doesn’t sink or fall. I’ll post the recipe soon. You really need a good piece of bread with your soup.
Thank you to everyone who’s already pre-ordered my book! Because of you, Simply Sugar and Gluten-Free
It’s mind-boggling and fills my heart with gratitude.
I’ll let you know when Simply Sugar & Gluten-Free
I also wanted to share an article in the Plano Profile about my culinary adventures. Flip through the electronic version of the magazine to page 40. I almost fainted when I saw a huge full-color picture of myself in my kitchen surrounded by recipes I developed and food I baked.
Honestly, I was scrambling to get all the baking done in time for the photo shoot. My hair and make-up were a mess when the photographer arrived. I couldn’t hardly excuse myself to reapply the make-up that the hot air from the oven melted off . So I just went with it.
Anyway, enough about that.
You’ve got to try this soup.
This recipe was adapted from Moosewood Restaurant Daily Special.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onions
- 6 garlic cloves, grated on a microplane (This is the one Joe tucked in my stocking at Christmas…I love it!)
- 1 cup diced celery
- 1 teaspoon salt
- 1 cup peeled and diced carrots
- 1 cup peeled and diced parsnips
- 1 1/2 cups peeled and diced sweet potatoes
- 2 teaspoons ground fennel seed
- 2 teaspoons dried oregano
- 1/4 teaspoon dried red pepper flakes
- 1 fresh rosemary sprig
- 3 cups diced tomatoes in juice
- 3 – 4 cups of water
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 cup chopped fresh parsley
- grated Parmesan cheese (optional)
Instructions
- Heat the olive oil over medium low heat and cook the onions for 5 – 8 minutes until they start to get tender. Add the celery and garlic and cook for 5 more minutes until the celery is soft, stirring occasionally. Add the carrots and parsnips, cover, and continue to cook for 10 minutes, stirring frequently. Add the sweet potatoes, ground fennel, oregano, red pepper flakes, and rosemary and cook for several more minutes. Add the tomatoes and water.
- Stir, cover and simmer until all the vegetables are tender, about 25 minutes. Stir in the beans and parsley and heat through, about 5 – 10 minutes.
- Serve hot topped with grated Parmesan cheese (optional).
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Alta
posted on January 31, 2011 at 12:35 pm
This sounds so good, and perfect for the winter weather we are about to have! And your photo on the plano profile is great.
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Bethany
posted on January 31, 2011 at 12:44 pm
That was such a great article! And you looked darling. Let’s be serious.
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Amy Reply:
February 3rd, 2011 at 6:51 pm
@Bethany, I think I look scared…like I wasn’t quite ready for the shutter to open.
Hugs,
Amy
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Mary
posted on January 31, 2011 at 12:44 pm
Your article was wonderful, Amy! Thanks for sharing the link with us! I pre-ordered your book, too. Can’t wait to get it!
This soup looks devine! I printed it to have a go later in the week.
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Amy Reply:
February 3rd, 2011 at 6:51 pm
@Mary, Thank you, Mary! It really is an honor to have the support of my readers and friends. Feels incredible.
Hugs,
Amy
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Elise
posted on January 31, 2011 at 1:28 pm
This looks really good! I love minestrone soup, but it almost always has pasta in it.
I am one month “sober” from gluten and your recipes have been a godsend! Thank you so much!
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Amy Reply:
February 3rd, 2011 at 6:50 pm
@Elise, I’m so glad you find my blog helpful…that makes my day! Wishing you all the best on your new journey!
Hugs,
Amy
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Peter Bronski
posted on January 31, 2011 at 1:52 pm
Hi Amy… The minestrone looks fabulous! Many congrats on the very-soon-to-be-released book, and on the great media coverage. All well-deserved! And I must say…after working together with Kelli on a GF cupcake cookbook for the last 4+ months – and experiencing a pretty healthy dose of cupcake burnout – the cupcakes in your photo spread in the magazine still made my mouth water. Beautiful!
Cheers, Pete
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Amy Reply:
February 3rd, 2011 at 6:47 pm
@Peter Bronski, I am so excited for your cupcake book to come out! You and Kelli make one heck of a team.
Please give her my best.
Hugs,
Amy
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Michelle
posted on January 31, 2011 at 3:13 pm
Hi, the soup looks really good but right now I’m interested in the microplane gadget that you mentioned. Never heard of “microplane” before. Looked it up, found they have a wide range of products available. So what is it that you used?
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Amy Reply:
February 3rd, 2011 at 6:46 pm
@Michelle, If you go back to the recipe, I linked to the one that I used.
It’s in the actual recipe.
Hugs,
Amy
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Jenn AKA The Leftover Queen
posted on January 31, 2011 at 4:13 pm
What a yummy looking soup! Off to buy your book RIGHT NOW!
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Amy Reply:
February 3rd, 2011 at 6:47 pm
@Jenn AKA The Leftover Queen, Thank you so much!!
You’re such a great friend, Jenn, and have been an important part of my blogging journey.
Much love,
Amy
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Annie Cameron
posted on January 31, 2011 at 4:25 pm
Amy, this soup looks delicious! Thank you for sharing your passion for GF/SF baking with us. Cooking healthy is a passion of mine as well!
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Natalie
posted on January 31, 2011 at 5:16 pm
Amy, congrats on the magazine spread! Just had a read. I’ve been thinking of making soup recently, will have to give this one a go!
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Maggie
posted on January 31, 2011 at 5:38 pm
Yummy soup Amy. And very Maggie friendly, I will definitely have to make it. Love the loads of garlic. Pete tucked a microplane into my stocking too. Congratulations on the book success Amy. Good things happen to good people. xo
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Amy Reply:
February 3rd, 2011 at 6:45 pm
@Maggie, Having good friends like you helps.
Much love,
Amy
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Maggie Reply:
February 5th, 2011 at 12:35 pm
@Amy,
Just made your soup! I’ve never used fennel seed before so it was good for me to try something new! It’s delicious. Can’t wait to serve it to my guests tonight. xo
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Christianne
posted on January 31, 2011 at 5:53 pm
Congratulations on your article and btw you look beautiful! No runny make-up!
I had no idea you had so much trouble getting into culinary school. Was it because you needed to substitue ingredients.
Hmm i bet you will be teaching the professors a thing or two, and perhaps one day you will be teaching a class for gluten and sugar free cooking!
Shake a leg girl!!!!
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Amy Reply:
February 3rd, 2011 at 6:45 pm
@Christianne, I think that the schools weren’t confident I wouldn’t have health problems (which I don’t) and they weren’t sure they could teach me if I couldn’t eat what they were making in class. I don’t have any special ingredient substitutions in my classes – Chef encourages me to smell, cut, and get into the texture of what we’re baking. I learn so much that way.
Hugs!
Amy
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Cherie
posted on January 31, 2011 at 10:00 pm
I’m so happy for you Amy on the article. I really enjoyed it and you (and your treats)looked great!!
Can’t wait to try the soup. Thanks!
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Amy Reply:
February 3rd, 2011 at 6:41 pm
@Cherie, Thank you, Cherie! The article is neat but the best part is having my readers and friends stand with me through this. Your support means so much!
Hugs,
Amy
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Nellie
posted on February 1, 2011 at 9:46 am
Hi Amy,
I made this soup last night. It was excellent. I had soo much fun chopping up veggies I had to cook it in 2 pots.
thanks for all the great recipes.
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Amy Reply:
February 3rd, 2011 at 6:36 pm
@Nellie, Yea!! Joe just loves this soup…and it’s filling, isn’t it?
Thanks for sharing your results!
Hugs,
Amy
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Saundra
posted on February 1, 2011 at 11:41 pm
Amy, congratulations on your book. So excited to see it. This recipe looks great as well. I make minestrone soup alot, but haven’t used sweet potatoes or parsnips in it. I will have to try it.
BTW, I can’t seem to get this recipe to print.
~Hugs!
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Amy Reply:
February 2nd, 2011 at 2:34 pm
@Saundra, Thanks, Saundra! And, I fixed the recipe print issue. It should be working now.
Hugs!
Amy
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The Omnivore
posted on February 6, 2013 at 9:01 pm
What a wonderful-looking minestrone! I too have embraced the gluten-free and sugar-free lifestyle so it’s always exciting to find a whole blog filled with recipes that meet my requirements! I’m definitely going to put parsnips into my next batch of minestrone. I often add 1 cup of quinoa pasta so I don’t feel deprived.
And I agree about the need for a good bread with a great bowl of soup — especially garlic bread!
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Amy Reply:
February 8th, 2013 at 10:14 am
@The Omnivore, LOVE quinoa pasta. What brand do you use?
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The Omnivore Reply:
February 13th, 2013 at 5:10 pm
@Amy, I use Ancient Harvest. I recommend the shells in soup — they’re small enough to fit comfortably on a spoon.
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Amy Reply:
February 13th, 2013 at 9:13 pm
@The Omnivore, Thanks. I will have to look for those.