Friday Feeding: Minestrone for Many

Note to readers: I love looking up recipes online when I’m cooking. But it annoys me to scroll through a bunch of commentary, videos, ads, and random detritus to get to an actual recipe. So I’m going to reverse all that when I share recipes. Instead, I’m going to post them first. That way, if you’re like me and short on time and patience, you can go ahead and use it. If you’ve got more time and a desire to read my rambling love note to a particularly delicious food, then you can just scroll on down past the recipe. 🙂

As a family of eight, we have mostly adjusted to the fact that we are that family. That family with the giant van with a million kids spilling out of it (usually some with our genes and some without. Hey, it’s basically like a party bus). That family with the laundry that never, ever ends. That family with all the noise, noise, noise, noise from all the boys, toys, and joys of screeching energetic kids (including the girls). And finally, that family that goes through so. much. food.

I’ve learned that there are perks to cooking huge portions for basically every meal. First, if you’re going to chop a bunch of vegetables, you might as well chop a little more, which will double the servings and maximize your efforts. Second, it’s easy to invite over extra people to eat because–hey!–there’s a ton of food, and that’s one big hurdle down for hosting. And who doesn’t love some hot soup and freshly baked bread on a snowy evening (hey, we’re in Wyoming, where it snows until at least May)? That’s right–nobody we know!

This is all a long way of saying that if you want to have enough soup for ten people and still be able to freeze an ice-cream bucket amount of leftovers, then this is your recipe!

I started making minestrone soup at around 11:00 in the morning, intending to let it simmer most of the afternoon. But I realized after tripling it that the leftovers would be abundant, even for our family. So at 3:00 in the afternoon, I asked Jon if we could invite some friends over. Being the great man that he is, and not having any particular responsibilities that night in the kitchen, he said yes. I texted my friend, she consulted her husband, they rounded up the kids, and around 5:30 they were at our house.

My kitchen company while I made the soup. Don’t you love the sock rainbow?

I love soup. Like really, really love it. I’ll try not to repeat myself here as to why I love it so much, but suffice it to say that it’s cheap, hearty, delicious, and hot. Four awesome reasons to eat it!

I have a few criteria when I make soup for my family and others.

First, the soup must taste great. As a wedding gift, a dear church lady and her daughter gave me the Taste of Home‘s Contest Winning Annual Recipes 2004 (affiliate link). I’d received some other Taste of Home cookbooks as a newlywed, but this one is by far my favorite. After fifteen years, I can honestly say that it is worth far more to me than the-less-than-$7 you can buy it for from Amazon. Why? Because it’s got some recipes in it that have never failed me, including soup recipes!

In the absence of my mother and other amazing, experienced cooks I knew, Taste of Home gave me home-run recipes when I really didn’t know what I was doing in the kitchen. My mother-in-law got me a subscription to the TOH magazine about ten years ago, and my recipe box still holds cut-outs from those issues. Even fifteen years later, that cookbook, those magazine remnants, and Taste of Home website continue to provide me and mine with the kind of heart-warming food that makes you think of, well, home and love and all good things having to do with belonging. High cuisine it is not, but if I’ve learned anything from both cooking and hosting, it’s that most people don’t want super fancy when they eat. They want big portions and good taste. Which is a long way of saying that many of my good soup foundations, including my minestrone, a variation of one I found at TOH, are indebted to lots of other cooks.

Innumerable grease spots, food stains, and random deposits mark this well-beloved book.

Second, the soup must stand on its own–meaning it’s got to be more meat than broth. I learned early on in my marriage that Jon didn’t really like soup. But when I pressed him on why, his answer made sense: he liked the substance over the broth, and many soups he’d had were, well, weak on the substance. He’s a man who doesn’t tend to like food that’s, well, watery. So I collected soup recipes that were hearty, or my husband wasn’t happy. With a bunch of cooked chicken, this soup already stood a good chance of winning his favor (emphasis on “bunch” over “chicken.” The man likes mostly red meat. What can I say?)

To quickly make some chicken breasts, I often the Pioneer Woman’s hack that she shared for her chicken tortilla soup. Basically, you spray a cookie sheet with non-stick spray, throw some cut-up chicken breasts on it, sprinkle it with some seasonings like salt (I like to use Lowry’s), garlic powder, Italian seasoning or rosemary (my personal choice)–whatever your preference is! Then bake them in a 375 degree oven for about fifteen minutes. Like the PW, I make a ton–even more than my minestrone recipe calls for!–so I have leftover baked chicken breast for salads, toppings for pasta, and more.

Mmmmm. Chicken.

I love red meat, too–I mean, we live in Wyoming, so our freezer has not only beef, but elk and bison and venison, and probably some other kinds of meat I’m forgetting right now. But chicken can be used for so many things and made ahead for more than one meal! And for recipes like this soup, I end up with extra cooked poultry. It’s a win-win.

Third, the soup must include at least a few–if not many–vegetables. I’m a mom, so I’m fairly conscientious about providing my kids with healthy options (cookies are not a food group, though they’d argue otherwise). My kids are used to meals with veggies, and one-pot soups like this with lots of veggies mean it’s almost impossible for them to eat without swallowing some healthy goodness. Most of them don’t like the zucchini, but that’s okay. They’ll still get tomatoes, and peas, and green beans, and….you get the picture.

Carrots. Lots of carrots.

So that’s it for good soup. Good taste, lots of meat and fillings, particularly vegetables, and we’ve got a hearty, crowd-pleasing meal. And, of course, this minestrone scores in all three categories. It’s simple and filling and there’s lots of it. So yes, we’ve already eaten the ice cream bucket of leftovers, too.

Mmmmm. Minestrone!

After baking the chicken, chopping the veggies, throwing in the spices, and letting it all simmer together for a few hours, I made some quick French bread to go with the soup. That’s another recipe for another time–you can look forward to that one!–but it’s an easy side that pairs well with soup. Plus, the smell of home-baked bread always wins over guests. Or maybe that’s just me.

YUM!

I didn’t have time between picking up the kids from school and doing the homework tango to make a dessert to share with our friends, but wouldn’t you know, they didn’t care. We just enjoyed eating bowl after bowl and catching up on work doings, summer plans, and kid foibles (okay, sins. Kids are sinners! Hey, we’re Lutherans and call sin what it is).

So if you, like us, are experiencing the last, furious vestiges of winter weather this early spring, make this delicious minestrone soup. Better yet, make it and invite over some neighbors in need of hot food and caring company. It doesn’t get much better than full stomachs and full hearts.

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Friday Feeding: An Introduction

About Friday Feedings:

This blog exists to encourage Lutherans and other Christians to live faithfully on this hard, bleak earth. We know the Lord’s gifts of Word and Sacrament are for our comfort and benefit. So, of course, are good foods and friends, especially when shared together. Friday Feedings, then, will include reflections on hospitality and community, and of course recipes, ones that are specifically designed to be shared for get-togethers. So get ready for lots of portions!

I vividly remember one of the first times Jon and I hosted people at our house after we were married. They were church ladies–very gracious, generous, and loving widows who supported us immensely during Jon’s vicarage (his one year training at a church during seminary). I nervously chattered as I prepared food and set up the living room, trying to make sure everything looked perfect. Eventually, Jon stopped me as I rambled. “They aren’t coming to see the house,” he said. “Relax. Just spend time with them and make them feel comfortable.”

He was right. I stopped stressing about doily placement and started thinking more about what those dear ladies actually wanted: to cherish our company. 

One thing I’ve learned about hosting over the years is that most people just want to hang out. They don’t want to see your house. They won’t put on white gloves to test your mantle for dust. They just want you to want to see them. Sure, there are some basic rules. Like pick up enough so they don’t impale themselves on something as they come in your house or have to sit on junk if they want to sit down. Wipe down the bathroom sink and toilet if you’ve got an extra minute (thanks for that one, Mom). Offer them a beverage and provide some food that’s fairly fresh (i.e. not expired or poisoned), decently edible, and you’ll have a great time. And if you don’t have awesome food? If you only have peanut butter and crackers or popcorn? If you’ve got water? No problem. Remember: they just want to see you and want you to see them–really see them, talk with them, listen to them, and care about them.

Even my kids get that all you need around your table are people. And, um, food.

Over the years, I’ve gotten much less anxious about hosting people. Hosting people sounds intimidating itself; really, I just mean providing a place where people can come and visit and feel comfortable. What does this look like? All kinds of things, really:

  • A friend stopping in for a quick cup of coffee when our floors are a crumby mess and the counters are full of dirty dishes, and we visit while she sips and I wash dishes (the best way to wash, I’ve found).
  • Foreign exchange students far from home hungry for a home-cooked meal of pork and pie and welcome in a snowy, isolated rural area.
  • Last-minute travelling guests dropping by, and me scrambling some eggs, frying some bacon, and buttering some toast and setting out preserves for a late breakfast while our guests play with the kids.
  • A busy church family coming over when I made way too much soup for us to eat, and I know it’s been a long week for them. 
  • A lady whose husband travels a lot joining us for leftovers for supper, and while I wrangle older kids, she bathes the baby. 
  • Hosting an open door annual Open House with finger foods and sweets for church family.
  • Resting with dear ones on a Sunday afternoon, with grilled brats and hot dogs and chips and veggies eaten on the porch and the patio, in the garage, and at the table, with doors opening and shutting constantly, and the voices of carefree children floating through the open windows (I’m looking forward to this when the warmth returns!).  
  • Orchestrating–kind of–a chaotic taco bar for fifty people, including twenty plus kids, and multiple friends providing the delicious fixings and desserts while we make the meat.

These are just a few examples of the countless ways hospitality works at our house. You probably notice that many of the ways don’t require a bunch of cleaning and fancy extras. We definitely aren’t etiquette experts or candidates for an HGTV house and spread. We’re just regular people who have been the recipients of great hospitality and want to share with others, too. All our feedings just require a bit of planning (and sometimes virtually none) and the willingness to welcome others, whether new acquaintances or old friends, into our home and our life.

I’m excited to share Friday Feedings with you and hopefully to encourage you to start your own! Your life–and I’d venture others, too–will be richer because of it.