Comfort

In the months between October and March it seems like the word comfort becomes a regular piece of our every day vernacular.  Comfort food seems to be the most widely known use of the word.  These cold, dreary months put us in a kind of hibernation where our days are spent indoors eating rich, warm filling, stick-to-your-ribs foods.  These are some of my favorite foods.  At the top of my list are soups.  My favorite is definitely Minestrone.  With fresh ingredients it makes for a wholesome soup that won't bust the belt off your pants.  I like ruin whatever health benefits it has with large chunks of crusty bread slathered in butter.  Don't judge me.

*Don't be put off by the long list of ingredients.  I find that I typically have most of them stocked in the fridge and pantry.

*This EASILY makes 8-10 servings but tastes even better the next day and will also freeze wonderfully.

HEARTY MINESTRONE SOUP
Adapted from tasteofhome.com 

1 large onion, chopped
3 Tbs. olive oil
2 celery ribs, chopped
2 carrots, chopped
1 c. cabbage, chopped
1 green pepper, chopped
1 medium zucchini, chopped
6 cloves garlic, minced
3 1/2 c. water
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1 can (10 or 15 oz) tomato puree
1 can (8 oz) tomato sauce
3 Tbs. dried parsley flakes
2 tea. dried basil
2 tea. dried oregano
1 tea. salt
1/2 tea. pepper
1/4 tea. cayenne pepper
1/2 c. small pasta shells
OPTIONAL: 1 LB. ground sausage or sweet Italian sausage.

In a Dutch oven, saute onion in oil for 2 minutes.  Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer.  Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  

Stir in pasta; cook 12-15 minutes longer or until tender.