Winter Minestrone

Spice Profile: basil, fennel, garlic, onion, oregano, red chile flakes, rosemary

Cook the beans:  Put the 1-ish cup of cannellini beans into a medium-sized pot & add water to cover about 1.5 inch above the beans. Add a bay leaf (optional). Bring to a boil, reduce to simmer & cook 1 hour, 40 mins (or so), adding a bit more hot water as needed along the way. Beans are cooked when they’re tender, but not falling apart.

Roast the veggies: Cube or chop 3 carrots, 1-2 medium potatoes, 1 medium parsnip & 1 onion. Toss with olive oil to coat & spread on a baking sheet – leaving a bit of space… chop 1-2 medium beets, toss with oil & add to the baking sheet. (If you don’t handle the beets separately, they will color ALL the veggies pink!) Roast at 400 degrees for 40-ish minutes.

In a large Dutch oven or soup pot add 4 cups of water, the 2lbs of frozen tomatoes & the full spice packet (2 tsp) of Stock+Spice minestrone soup seasoning. (Paula made us a custom blend – it’s her Tuscan Blend with added celery seed!) Bring to a boil, reduce to simmer for 30-ish minutes. Carefully puree with an immersion blender.

Add the roasted veggies & cooked beans to the pot &  simmer 10-ish minutes more to combine the flavors. Add salt to taste. Garnish with a splash of lemon juice and freshly grated parmesan cheese. (I use a carrot peeler to get nice big strips!)  Enjoy!