This quote still holds true today for the Bay Area. So while it is nearly summer, the past few weeks here have been mostly cold and foggy. And when the weather gets like that, I always crave homey, comforting soups.
So when I had a hankering for soup three weeks ago, I went to my fridge and pantry to take stock of what I had. Get it? I took stock. Sorry I couldn't help myself with that pun. Moving on...
I had some soup basics, but not everything I needed to make any of the recipes I have on hand. So I decided to improvise and threw in just about everything we had (hence the name) and the results were pretty great. The best part about this recipe is I bet you could add or swap in some of your own ingredients to the recipe and it would work out just fine. Soups are pretty forgiving that way, which makes them such an easy weeknight meal.
Kitchen Sink Minestrone
Makes about 6 servings | 273 calories per serving*
1 tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups low sodium chicken stock
2 carrots, thinly sliced
1 can (14oz) low sodium diced tomatoes, undrained
1 tbsp italian seasoning
2 cups diced cooked chicken
1 large zucchini, sliced
2/3 cup whole wheat macaroni
2 cups kale, roughly chopped
Salt & pepper
Heat olive oil in large saucepan. Then, add in onion and garlic and cook until soft.
Add in chicken stock, carrots, diced tomatoes and italian seasoning to the saucepan. Bring to a boil, then reduce heat and cover and simmer for 5 minutes.
Stir in diced chicken, zucchini, macaroni, and kale. Then add salt and pepper to taste. Cook and cover for an additional 5-7 minutes until the macaroni is cooked through and the zucchini and kale are tender, but firm.
Divide into bowls and serve immediately. You can store it in the fridge for up to 10 days.
*Nutritional information estimated using Nutritiondata.com and MyFitnessPal.com – my calculations are not exact. Not all foods may be listed in their database and some substitutions may be made. This is only a guideline.