In high school, I waited tables at a local Italian restaurant one summer, and like any good waitress, I became familiar with the menu. Very familiar. Specifically, with the peanut butter cookies we offered to kids (oops!), but ANYWAY, back to the real food…
We were big on rotating our daily soup offerings, so when the time rolled around for my shift’s “included lunch,” I always chose the soup du jour. Pasta e fagioli, tomato basil, ribollita, so many options, so many lunches! Well, after many taste tests, I concluded minestrone was the clear favorite. Unfortunately, however, after eight consecutive weeks of the same version of minestrone, the allure began to wan. WHICH IS WHY I’ve revamped an old go-to with a little south-of-the-border flair earning my “Minestrone Goes Mexican” a returned slot for favorite weekday lunch.
Instead of the classic version with carrots, celery, tomatoes, and pasta, I swapped the veggies, threw in some beans, added obscene amounts of cumin and paprika, stirred in some arugula, and alas, it was complete. Still as warm and comforting as its Italian cousin, but now with an extra kick, this Mexican version is yours for the taking. All you need is 25 minutes (15-20 of which require NOTHING from you), a big pot, and an empty stomach. Vámonos!!!!
“Minestrone Goes Mexican” Soup
INGREDIENTS:
- 1 can chickpeas
- 1 can diced tomatoes + juice
- 4 cups vegetable broth
- 1 cup broccoli, rough chop
- 1 cup cauliflower, rough chop
- ½ sweet onion, finely chopped
- 1 garlic clove, minced
- 2 T olive oil
- Big handful of arugula
- 1-2 t tomato paste
- 1-2 T apple cider vinegar
- ¼ t dried oregano
- ¼ t red chile flakes
- Several dashes of cumin and paprika
- Sprinkle of cinnamon
- Salt and pepper, to taste
- Optional: toasted pumpkin seeds, avocado, lime wedge, and/or tortilla chips, for garnish
DIRECTIONS:
- 1. Heat oil over medium heat with chile flakes and oregano in a large sauce pot.
- 2. Add chopped onion and saute until translucent and fragrant, 5-6 minutes.
- 3. Next, throw in your garlic and continue stirring for 1-2 minutes.
- 4. Add the veggies, tomato paste, ACV, cumin, paprika, and cinnamon to pot, and stir everything until it’s well coated.
- 5. Add the diced tomatoes (and their juice!) to the pot, letting the flavors meld together for 3-4 minutes or so.
- 6. Finally, add the vegetable broth and chickpeas, bring the heat down to a simmer, and cover for 15-20 minutes.
- 7. While you patiently wait, feel free to toast some pumpkin seeds, slice up your avocado, locate some cilantro, whatever you want!
- 8. Once the soup has simmered, take it off the heat and stir in the arugula. Taste for salt and pepper, and then it’s ready to be served!
the exhale 