It turned out pretty good, to my surprise, and made me more confident that I can make such recipes here in Korea. The following will be a photo documentary of the cooking process and then the recipe, in case you want to try it yourself.
Chopping up the veggies.~
Sauteing the onions and celery...then it is time to put in the rest of the ingredients.
I served the hot soup over a serving of shell pasta.
Minestrone Soup: serves 4
- 1 tbsp & 1and 1/2 tsp olive oil
- 1 1/2 cloves garlic, chopped
- 1 onion, chopped
- 1 cup chopped celery
- 2 1/2 carrots, sliced
- 1 cup chicken broth
- 1 cup water
- 2 cups tomato chunk sauce (I used ripe tomato can from HomePlus)
- 1/4 cup red wine (optional...I didn't use it)
- 1/2 cup canned kidney beans, drained
- 1/2 cup green beans (didn't find it so used frozen green peas found at HomePlus)
- 1 cup baby spinach
- 1 1/2 zucchinis (didn't feel like adding this)
- 1 1/2 tsp chopped fresh oregano (used dried)
- 1 1/2 tsp chopped fresh basil (although I have seen Korean stores have this, I couldn't find it this time...so used dried)
- S & P to taste
- 1/4 cup cooked seashell pasta
- 1 thsp Parmesan cheese (optional)
- In a large stock pot over med-low heat, heat olive oil & saute garlic for 2 to 3 min. Add onion & saute for 4 to 5 min. Add celery, saute for 1 to 2 min.
- Add chicken broth, water & tom sauce/chunks, bring to a boil, stirring frequently. If desired add red wine at this point.
- Reduce heat to low & add kidney beans, green beans (peas), spinach and rest of the veggies.
- Add spices (actually I added most of them during the sauteing process)
- Simmer for 30 min to 40 min or longer...stirring
- Meanwhile cook the pasta an drain.
- Serve the soup over the pasta and grade the Parmesan cheese on top
That night JH and I played monopoly and Tom amused himself by using the box lid as a comfortable seat.