Just when you think that a homemade minestrone couldn't get more delicious, I go and add hearty pierogies to it...
During my one year stint as a Pennsylvania resident, I was introduced to the delicious goodness that is called a pierogi. Other than the well-known Primanti Bros sandwiches, pierogies are the single most culinary creation associated with the Steel City.
The city of Pittsburgh is known for pierogies with every kind of filling imaginable, but traditionally most contain a mashed potato filling combined with cheese or onions.
Pierogies really do rule there.
If you have ever attended a Pittsburgh Pirates game at PNC Park, then you know that they have an entire relay race dedicated to those delicious Polish dumplings. Yep. Mascots dressed as various flavors of pierogies race around the bases each and every game.
There is no doubt about it- Pittsburgh loves their pierogies. ;)
When we moved back home, I was over the moon to discover that our local ALDI carried frozen pierogies for less than $2 a box! Usually I just boil them & then saute them in a little olive oil with onions and ham or bacon until they are golden brown and crispy. We then top them with shredded cheese and a dollop of sour cream. A tasty, easy, and quick dinner that my entire family loves.
But a few weeks back, I was craving a good homemade minestrone. I got everything simmering in the pot and then when I went to my pantry, I realized I didn't have any acceptable pasta for the soup.
Gasp.
Minestrone really does have to have some kind of pasta in it, right?
Then I remembered I had a box of the frozen pierogies in my freezer and the rest is delicious history, folks... ;)
Pierogi-strone Soup
by
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (Serves 6-8)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 stalks of celery, chopped
- 12-14 baby carrots, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 3/4 tsp Kosher salt & black pepper, to taste
- 15 oz can tomato sauce
- 15 oz can diced tomatoes
- 32 oz carton (4 cups) of chicken broth
- 2 cups water
- 15 oz can of light red kidney beans, drained & rinsed
- 16 oz package of your favorite frozen pierogies
- Shredded parmesan, for topping
Instructions
Heat a dutch oven over medium-high heat. Add in the olive oil. Once the oil is heated, add in the onion and garlic and saute for 3-4 minutes, until soft. Add in the chopped carrots and celery. Cook another 5 minutes, stirring often.
Now add in the oregano, basil, 3/4 tsp salt, and pepper to taste. Saute another 3 minutes.
Pour in the tomato sauce, diced tomatoes, chicken broth, and water. Bring to a boil. Stir in the kidney beans and then carefully add in the frozen pierogies. Simmer for another 10 minutes, until the pierogies are soft and heated through.
Taste the broth and add any additional salt or pepper to taste.
Ladle into bowls being sure to scoop out at least 2 pierogies for each bowl. Top with shredded parmesan.
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This Pierogi-strone Soup is hearty, tasty, budget friendly, and packed full of the good stuff- lots of veggies and beans! You could always add an additional can of beans to this to make it stretch even further, and it reheats perfectly. :)
Are you a pierogi fan? What is your favorite way to prepare them?
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