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.
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.
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.
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.
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.
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.
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.