I at all times discuss how a lot I really like soup and now that it’s winter (in Chicago! Ack!), I’m extra obsessed than ever. I really like making it, I really like consuming it, I really like freezing it… and I really like reheating it simply to take pleasure in consuming it over again. There’s by no means a day that I’m not within the temper for soup – it simply makes my physique and soul really feel so nourished and glad. This weblog might have been titled: Love and Lemons and Soup as a result of I first fell in love with cooking by routinely making soup on Sundays.
This was an particularly enjoyable soup to make as a result of how fairly are these veggie noodles?! Usually I put pasta in my minestrone, however this time I used spiralized zucchini and candy potato noodles that I made utilizing the KitchenAid® Spiralizer Attachment. I’d by no means make soup with common noodles once more.
Sharp-eyed readers could discover that we’ve changed our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be precise) one. We cherished the outdated one, however with all of the blue within the new kitchen, now appeared like nearly as good a time as any for a change. Plus, I’ll by no means say no to lemon-colored something 🙂
I really like this new Spiralizer attachment, and right here’s why:
- It’s simple to wash(!) as a result of solely two small items of it really contact the vegetable
- It’s easy to make use of – when you get the grasp of placing the attachment on, you simply begin the mixer and voila! Vegetable noodles.
- It’s quick. Once I load a vegetable in and begin, the entire thing is spiralized in seconds.
I do know what you’re pondering – “that’s one long noodle, I bet you made a mess of yourself trying to eat it.” Well I trimmed it into smaller extra bite-sized items earlier than including to the soup, I simply thought that the one noodle was tremendous enjoyable.
The remainder of the soup is fairly easy however so scrumptious – carrots, tomatoes, broth white beans, chickpeas… and it’s flavored with beneficiant quantities of rosemary and recent thyme. Don’t overlook to tie up your thyme so you may dig it out simply earlier than you eat it! (Alternatively, you may pull the leaves off the thyme sprigs, however I like to avoid wasting time and bundle it.
This soup reheats completely – the veggies keep agency and the broth simply tastes higher and higher. Enjoy it for days like we did!
Zucchini & Sweet Potato Noodle Minestrone
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, chopped
- ½ teaspoon sea salt
- 1 (28-ounce) can fireplace roasted diced tomatoes
- three garlic cloves, minced
- three sprigs chopped recent rosemary (about 2 tablespoons)
- 15 to 20 thyme sprigs, tied in a bundle
- 6 cups vegetable broth
- 2 (14-oz) cans cannellini beans, drained and rinsed
- 1 (14-oz) can chickpeas, drained and rinsed
- 1 medium candy potato, spiralized
- 2 medium zucchini, spiralized
- freshly floor black pepper, to style
- parmesan cheese and/or pesto, optionally available for serving
- Heat the oil in a big pot over medium warmth. Add the onion, carrots, ½ teaspoon of salt and pepper to style. Stir and cook dinner till the onion is gentle, about eight minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, after which add the broth, beans, chickpeas, and the candy potato and zucchini noodles. Simmer for 20 to 30 minutes or till the greens are gentle.
- Season to style and serve with freshly grated parmesan cheese or dollops of pesto, if desired.
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