minestrone soup

I love soup. 

looooooove it. 

I could eat it every day....and sometimes wonder why we don't eat soup for breakfast?

we should. 

This is a favorite around here, it's very easy and I always have most of the veggies on hand. 

It's not your traditional minestrone....I don't put any pasta or cabbage in it, but we like it all the same.

Minestrone Soup

serves 6-8

1 small onion, diced 

3 celery stalks, diced

4 medium carrots, sliced into strips (I'm sure that's a professional cooking term)

3 garlic cloves, minced

1 cup of green beans, cut into bite sized pieces

1 medium squash or zucchini, sliced

2 medium potatoes, diced

1 can of cannelloni beans

2 cups of crushed tomatoes (or one can of diced/crushed tomatoes if we are in the depths of winter)

4-5 cups of vegetable or chicken stock 

1 cup butternut squash or pumpkin puree

2 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

2 bay leaves

s&p to taste

Sauté onion, celery, carrots in a bit of olive oil for 5 minutes. 

Something I have learned from watching hours of the Food Network is to salt your veggies when they start to "sweat" in the pan. Sounds gross, but do it. 

Add garlic and cook for about a minute more. 

Add potatoes, tomatoes, cannelloni beans and butternut squash/pumpkin puree. 

Mix together. 

Pour in stock, add your herbs, and bring to a low rolling boil. 

Reduce heat to low, place lid on and simmer for a few hours. 

I usually add the green beans and squash about an hour before we eat so they don't get too mushy. If you are in a hurry, you can add them with the rest of the veggies. This can be eaten as soon as all the veggies are tender, but it's better if you let is simmer all afternoon!

Remove bay leaves, top with shaved parmesan or romano, and serve with warm butternut squash bread

enjoy!