Southwestern Minestrone

I made soup last night for dinner and I have to share the recipe with you.  It was so good I had four bowls!

I adapted the recipe a little bit from my Rebar cookbook p. 128.


Lone Star Minestrone 
(serves 8-10)
 Prep:  15 minutes
Cook:  1 hour

10 cups (2 1/2 L) vegetable stock
2 Tbsp olive oil
1 yellow onion, diced
8 garlic cloves, minced
2 jalapeno peppers, minced
1/2 tsp ground cumin
1 tsp ground coriander
1 Tbsp chile powder
1 medium yam, peeled and diced
4 Tbsp fresh oregano, minced
1 organic* sweet red pepper, seeded and diced
1 small zucchini, diced
8 Roma tomatoes, chopped
1 tsp chipotle puree
1 x 15 oz can kidney beans
1 cup corn
1/2 cup macaroni (I used vegetable macaroni)
season with sea salt if necessary
chopped fresh oregano and cilantro to garnish
1 lime cut into wedges
(*don't forget, bell peppers are a dirty dozen)

Heat stock and keep it warm while you do the following:  Heat oil in a soup pot over medium-high heat.  Add onion and saute until translucent.  Stir in garlic, jalapenos, spices, yam and half of the oregano.  Cook for 10 minutes, stirring regularly.  Add the pepper, zucchini, and cook 5 minutes longer.  Pour in the warm stock and add tomatoes, chipotle and beans.  Bring to a boil, reduce heat and simmer for 15 minutes.

Add the corn, remaining oregano and macaroni (if serving right away - otherwise boil separately and add when needed).  Simmer until pasta is tender.  Season to taste and serve with chopped fresh herbs and lime wedges.