My next recipe is a minestrone soup from Sandra Lee’s Semi Homemade Meals.
This is a great cookbook for the lazy novice cook. In other words, it’s perfect for me.
Ok, so I know I’m being a dick to myself. I’m not that bad of a cook. I’m definitely impatient which can come across as lazy at times. I think we all can agree on that, based on my past entries and all.
The only downside to Sandra is that she breaks things down so easily that some of her breakdowns don’t exist anymore. What I mean by that is that certain brands and compilations of vegetables are un-obtainable in present day.
I got this cookbook when I was in High School and that was more then ten years ago.
I think change is ultimately a good thing, but why can’t I find a frozen vegetable medley of sugar snap peas, carrots, broccoli, and cauliflower? That seems like a standard vegetable mix in the Americas.
Anyhoo, I ended up getting some Asian stir fry mix. Not so American but it had all of the above plus water chestnuts. I like water chestnuts, but not so much in soup. It’s kinda abrasive. That’s the best way I can put it.
The other ingredients you’ll need are 1 tablespoon of olive oil, 1/2 of a chopped onion, 1 teaspoon of minced garlic, 1/2 cup of port wine, 1 32oz container of reduced sodium chicken broth, 1 14.5 ounce can of diced tomatoes with basil, garlic, and oregano, 7 ounces of frozen mixed vegetables, 1/2 cup of rd kidney beans, and one teaspoon of Italian seasoning.
The first step to making this soup is to heat your olive oil in a large saucepan over medium-high heat. Once it’s heated you cook the onion for about a minute and then the garlic for 30 seconds. Next, add the port wine and bring that to a boil. When it has boiled, reduce the heat and let it simmer for another minute.
Once the minute is up, you add the chicken broth, tomatoes, vegetables, beans, and seasoning. I have to make a note here, that you can use a whole can of beans. A half cup is not that much and I don’t see the point in not using the whole can. Sorry Sandra, you’ve been good to me, but I disagree with you on this.
Whatever you decide to do, you will bring this to a boil and then reduce to a simmer for 5 to 10 minutes.
After all of that, your soup will be ready with the exception of one little tid bit. That tid bit is to add some shredded parm on top. Unless you have some kind of dairy allergy, do not forget this!!! It is the best part of this soup, trust me!
In the end I was a little disappointed in this soup, but the cheese saved it by being the heavenly angel of food passion and desire that it is. It melts in your mouth and gets all gooey. I love cheese so much. Screw being an eccentric cat lady. I’ll be an eccentric cheese lady.
The rest of the soup was just meh. I think using Sandra’s shortcuts via the vegetables was what kept it from being good. I had to force myself to eat the frozen veggies, but when ever I got a taste of onion I was in euphoria.
Halfway through eating this soup I started to fantasize about French Onion Soup. It’s so simple and yet delicious as all heaven.
So sorry, Sandra. This soup is on my no list for making again. I’ll stick to my Italian cookbooks for minestrone.