A twist to minestrone

Minestrone is one of my favorite soups. I wanted to add a little kick to it, and also add and take some of the ingredients I am not very crazy about. Also, this soup was made one day that I really didn't know what to make for lunch. Since my husband is a big fan of black beans, I always have some ready for any dish, some vegetables and pasta. The day was also kind of cloudy so it looked like a good day for soup, and that's when I decided to make my version of minestrone.

Black bean and serrano minestrone

INGREDIENTS:

1 medium onion, chopped

1 tbsp olive oil

4 cups vegetable stock

2 cups cooked fusilli pasta (or short pasta of choice)

2 carrots, peeled and chopped

1 serrano pepper, chopped

2 cups spinach, chopped

1 cup mushrooms, diced

1 clove garlic, minced

1 can chopped plum tomatoes

3 thyme leaves, or 1 tsp dried thyme

2 bay leaves

1 epazote leaf

salt and pepper to taste

DIRECTIONS:

For the black beans:

You can use canned beans, if this is the case drain and rinse them.

I prefer to prepare them in a slow cooker. To do this prepare them the night before.

Put 2 cups of dried black beans with 4 cups of water. Add salt and pepper to taste, and an epazote leaf. Put on low heat for about 8 hours.

When the beans are ready, drain them.

Carrots:

Put the carrots with the vegetable stock in a sauce pan and bring to a boil, then lower the heat and let it simmer for about 15 minutes.

For the soup:

Heat the oil in a large saucepan, then fry the onion and garlic gently for 10 mins until softened, stirring frequently to avoid burning. Add the mushrooms, serrano pepper and spinach keep stirring for a couple of minutes.

Add the carrots, black beans, vegetable stock, cooked pasta and tomatoes. Season with salt and pepper, add the thyme, and bay leaves. Bring to a boil, then lower the heat and let it simmer for about 20 minutes.

To serve:

Pour soup into a bowl and top with cheese if desired.

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Minestrón de frijoles negros y serrano

INGREDIENTES:

1 cebolla mediana, cortada

1 cucharada aceite de oliva

4 tazas de caldo de vegetales

2 tazas de pasta fusilli cocinada (o cualquier pasta pequeña de su preferencia)

2 zanahorias, peladas y cortadas

1 chile serrano, cortado

2 tazas de espinacas, cortadas

1 taza de champiñones, cortados

1 diente de ajo, machacado

1 lata de tomates cortados en su jugo

3 ramitas de tomillo

2 hojas de laurel

1 hoja de epazote

Sal y pimienta al gusto

INSTRUCCIONES:

Para preparar los frijoles:

Se pueden utilizar frijoles enlatados, si es así escurridos y lavados.

Yo prefiero cocinarlos en la olla lenta. Para esto los cocino una noche antes.

Poner las 2 tazas de frijoles negros con 4 tazas de agua. Agregar sal y pimienta al gusto, y una hoja de epazote. Ponerlo a cocinar en bajo por 8 horas.

Cuando estén listos, quitarles el líquido.

Zanahorias:

Poner a cocer las zanahorias en el caldo de vegetales en una olla. Llevar a hervor, bajar a fuego lento y dejar cocinar por 15 minutos.

Para la sopa:

Agregar el aceite a una olla, freír la cebolla y ajo por 10 minutos hasta que este suave, moviendo frecuentemente para evitar que se queme. Agregar los champiñones, el chile serrano, y espinacas, seguir moviendo por un par de minutos.

Agregar las zanahorias, frijoles negros, caldo de verduras, pasta cocinada y tomates. Sazonar con sal y pimienta, tomillo, y laurel. Llevar a hervor, bajar a fuego lento y cocinar por 20 minutos.

PARA SERVIR:

Poner la sopa en tazones, y agregar queso fresco de su elección si se desea.

#blackbeans #cooking #soup #spice #vegan