Ever since I was a kid, my dad used to make a pot of ministrone the second the weather changed. My friends and I would come home from school starving and on the stove top would be ministroni ready for the taking. We loved it! My dad usually paired it with torn up spaghetti for a light and easy lunch, or made it a bit heartier with chicken and tortellini for dinner. Whatever way you ate it, it was always delicious. This is a recipe my friends have been asking from my dad for as long as I can remember. He always answers them: I don't know, I don't use recipes, it's so easy! So I finally got him on the phone and demanded he explain how he makes his delicious soup and I tried making it last week. Of course it will never be as good as his, but it was pretty great and lasted a week of lunches, the perfect meal.
Recipe (very rough):
- 2 onions
- 2 gloves garlic
- 1 large potato, or a few smaller ones
- a handful of carrots (I probably used 6 small ones)
- 1 head of broccoli
- can of diced tomatoes (or use fresh if you have them, like I did)
- 1 chicken stock cube (or veggie stock)
- 3-4 cups of water
- 1 chicken breast (again if you want to make it vegetarian, it is just as good without the chicken)
Heat a few tbsp of olive oil in large pot. Fry up onions and garlic until cooked through (a few minutes.) If you are adding a chicken breast you can throw it in the pot now. I used one that was frozen and by the time the soup is finished cooking, the chicken has cooked. Add the vegetables that take longest to cook next: potatoes, carrots, celery (if you like it.) Add 3 cups of stock to the pot. I used one chicken stock cube with 3 cups of water. Let this simmer away on medium heat for a few minutes. Add the rest of your vegetables: broccoli and tomatoes. Let cook for 30 minutes or until the chicken is cooked. I added tortellini to it for dinner when I made it, however, it is just as tasty and filling on its own. Take it to school or work for lunches for the week or continue eating it for dinners. Will keep up to a week in the fridge. Top with grated parmesan and chopped up parsley and enjoy!