MY BEST MINESTRONE SOUP PAIRED WITH BEER BREAD

Your chilly November evening,

just got a little warmer!

This Minestrone Soup is exactly

what you need for the dinner table.

MINESTRONE SOUP

 2 T olive oil

1 yellow onion, finely chopped

1 clove garlic

5 cups vegetable stock

1 lb diced tomatoes

2 large carrots sliced about ¼” thick

4 large handfuls of spinach leaves 

1 (14.5 oz) can white cannellini beans, rinsed

1 (14.5 oz) can kidney beans, rinsed

1/2 T basil

1/2 T oregano

1/2 T sugar

1 bay leaf

1 c. macaroni or small pasta

2 T.balsamic vinegar

Salt and pepper to taste

Grated Parmesan

Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the chicken stock, tomatoes, carrot, basil, oregano, sugar and bay leaf.

Cover partially and simmer until the carrots are tender, at least 20 minutes. Add the pasta and cook, uncovered, unil al dente, 8-10 minutes more. 

Add the beans and simmer until they are warmed through. Add the balsamic vinegar. Season to taste with freshly ground salt and pepper.Add the spinach and stir it until it is wilted. Garnish with fresh parsley and Parmesan. Note.....only add enough spinach for each serving. When you have left over soup, add fresh spinach..otherwise, it becomes too soggy. This is fabulous paired with hot beer bread.

BEER BREAD RECIPE

3 cups SELF-RISING flour 

6 Tablespoons granulated sugar

1 bottle of beer--12 ounces (Budweiser)

3 T.  butter , plus 2T. melted butter

Preheat your oven to 375-degrees.

Mix together in a large bowl your flour and sugar. Add 3 T. of softened butter. Then add your bottle of beer and allow it to foam, then settle. Mix until the dough forms. Don't over mix. Lumpy is good. Pour dough into a heavily buttered loaf pan. 

Put the bread in the oven and set your timer for 15 minutes.

Melt your 2 T.  of butter.

When the timer buzzes., open the oven and pour about 1 T. of melted  butter over the bread and then close the oven and continue baking. The bread should be developing some nice cracks, perfect for absorbing the butter. 

Set the timer for another 15 minutes and repeat with second T. of  melted butter.

Set the timer for a final 15 minutes and the bread should be a lovely golden brown. Done!