I am the first one to admit that I don’t cook.  Don’t get me wrong.  I get a meal on the table most weeknights and I do my best to try to keep it healthy but it is usually fairly simple and something that can be made with minimal prep due to limited time and busy schedules.  That being said, when I do have free time (rarely), I do enjoy cooking a favorite recipe that takes a bit more time to prepare but is so worth it in the end.

With the temps below 60 degrees in California, we are in freeze mode over here and looking for any way to stay warm.  Interestingly, when we checked the weather on New Year’s Eve and compared New York to Irvine, it was 51 in NY and 54 in CA.  I don’t think I have ever seen them that close.

With New Year’s Day usually a slower day, I decided to dig out one of my soup recipes and start the remainder of the week off right.  There’s nothing better than a good bowl of homemade soup on a cold night.  I have a couple minestrone recipes so I opted for the version below.  I keep it as simple as possible by trying to purchase the veggies pre-diced wherever possible.  Hope you enjoy!

Ingredients:

1/2 lb Italian Sweet or Spicy Sausage

1 tbsp olive oil

1 cup diced onion

1 clove garlic, finely minced

1 cup diced carrots

1 tsp basil

2 small zucchini, sliced

1 1 lb. can Italian Tomatoes (undrained)

2 10 oz. cans beef broth (I do low sodium)

2 cups finely shredded cabbage

Salt and pepper to taste

1 1lb can white kidney beans (undrained)

1/2 cup rice

1/2 cup red wine

Grated parmesan as topping

Instructions:

1. Break up sausage and brown with olive oil
2. Add onion, garlic, carrots, basil, then cook for 5 min.  Ad zucchini, tomatoes (with liquid), broth, cabbage, salt and pepper. Bring soup to a boil, reduce heat, and simmer covered for 1 hour.
3. Add beans with their liquid, rice and wine and cook for another 20 minutes until rice is done.  Add parmesan and serve.