Recipes by the Soup Goddess: Minestrone

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This is the second soup in this series, Recipes by the Soup Goddess. The Soup Goddess is my mom, and she's not really a goddess, but she is a pretty gifted woman. And one of her gifts is making soup.

When I think about this soup, I remember a time during the first year I was off of meal plan at college and cooking for myself. My mom came for a visit and brought with her a gallon sized freezer bag full of this soup, complete with a little baggie of grated Parmesan. I don't remember much of what I ate that year, but I had virtually no cooking experience and that soup was a bright spot in a dark culinary period.

This is a great soup to make in late summer or early fall, when vegetables like green beans and zucchini can still be found in your garden or at your farmer's market. 

Real Food Cook-Out Menu

Garlic Herb Potato Salad - my favorite summer side dish!

I'm spending several days at my parents house while my husband is at a big long conference. I'm not doing much cooking while I'm here (what a nice break!), but yesterday my extended family got together for a cook-out, and I just HAD to share with you what we ate. It was so delicious and healthy and real!

Our Family Cook-out Menu

Grass-fed Hamburgers
Applegate Farms Organic Hot Dogs
Trader Joe's 100% Whole Wheat Buns
Garlic-Herb Potato Salad
Green Beans with Goat Cheese and Pine Nuts
Grilled Broccoli with lemon and thyme
Fruit Salad
Gluten-Free cupcakes (for the gluten-intolerant family members, but tasty enough for everyone to enjoy!)
"Bars" (a very unhealthy but totally delicious bar cookie that my family has been making for ages. I'm totally okay with compromising on this one because they are so darn good and it's a once in awhile kind of thing!)

What does your family like to eat at cook-outs? Have any easy and healthy ideas to share?

 This is part of Real Food Wednesday, Whole Foods Wednesday, and Simple Lives Thursday.

Green Beans with Goat Cheese and Pine Nuts

Green bean season is in now full swing in West Michigan. If you're sick of steamed beans and you're in the mood for something special, try this. It is hands down my favorite way to eat green beans. Pine nuts and goat cheese are a bit pricey, so it's a special occasion sort of dish.

Alter the quantities to taste. The measurements given are estimates; I don't really measure when I make this dish. Just taste it and add more cheese and nuts if necessary. And don't forget the salt and pepper! :)

Ingredients:

a few tablespoons olive oil and/or butter for sauteing

1 lb. green beans, washed and stem ends snapped off

2-3 cloves garlic, minced

sea salt and freshly ground pepper to taste

1-2 oz. pine nuts (soaked and dehydrated would be ideal...but that didn't happen for us this week.)

2 oz. goat cheese (chevre)

Method:

Heat a large heavy skillet over medium low heat. Drizzle in some olive oil. Add the green beans and cook covered, stirring every couple minutes, until they are almost all tender and some are lightly browned. Add the garlic and cook a couple minutes longer. Sprinkle with salt and pepper. Add the goat cheese and pine nuts and stir gently to distribute, cooking a couple minutes longer to lightly toast the nuts.

Enjoy!

This is part of Weekend Gourmet, Monday Mania, Hearth and Soul, Tempt My Tummy Tuesday, and Real Food Wednesday.