I love fall for so many reasons but mostly because it is time to bring out the soup pot. It is still quite hot here (98 degrees today) so it is not quite soup weather but I couldn't resist! One of our favorites is Minestrone soup.
2 TB olive oil
1 onion diced
6 large carrots diced
6 stalks celery diced
4 cloves garlic
1 can diced tomatoes
1 can kidney beans drained and rinsed
1 can cannellini beans drained and rinsed
1 can garbanzo beans drained and rinsed
7 cups chicken stock
1/2 box of small pasta, I like elbows
salt and pepper
Heat a medium size soup pot over medium-high heat. Add Olive oil and sauté your onions, garlic, carrots and celery until the veggies have softened. Season the veggies with salt and freshly ground black pepper. I like to add a little garlic salt for some added flavor.
Add the beans, diced tomatoes, stock and water to the pot and bring up to a bubble. Add the spinach and cook until wilted. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. (If you aren't serving the soup right away, cook the pasta separately and add it to individual portions as you serve.)
Remove the soup from the heat and allow it to cool for about five minutes before serving.
Garnish with plenty of parmesan cheese and some good crusty bread.
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