Mikey likes it!!
My son is very particular about food. It makes sense to me, as someone who is also a picky eater, that my offspring would exhibit similar qualities. I don't really place judgement on it or worry about it much, because frankly, life is short. He's not going to like everything I cook. Hell, I don't even like everything I cook. Some meals just don't pan out, especially when trying something new.
One of my goals for 2012 is to try out 25 new recipes, in an attempt to broaden our taste-buds and maybe add a few keepers to my repertoire. A couple of weeks ago I made a beef curry in the crock-pot, which was a surprise hit for EVERY member of our family (I even made it again this week to take to a potluck-style dinner at Seth's parents house). I was delighted, naturally.
Tonight I tried another completely-new-to-me recipe and shockingly enough, we all were quite fond of it! What? For serious? Yes.
Epic & Easy Minestrone
You will need the following ingredients:
- 1/2 onion, finely diced (I used red)
- 1 large carrot, peeled & cubed
- 2 stalks celery, washed & chopped
- 2 tbsp butter
- 4 cups water
- 2 vegetable bouillon cubes
- 1 can red kidney beans, rinsed & drained
- 1 can garbanzo beans, rinsed & drained
- 1 8oz can tomato sauce
- 15 oz can diced tomatoes
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 whole bay leaf
- salt & pepper to taste
- 1/2 a head shredded cabbage (next time I may use the whole head)
- 2 cups penne pasta
In large pot, sauté onions, carrots, and celery in butter over medium heat for 10 minutes. Stir in water, bouillon, beans, tomato sauce, diced tomatoes, spices, and cabbage. Bring to boil, then reduce heat and simmer about 25 minutes. 10-15 minutes before serving, pour in pasta to cook. Once pasta is cooked, serve Minestrone with parmesan cheese and crusty bread.
