With the colder weather coming upon us and the leaves changing colors, all I want is soup. I bet all you want is soup too! Soup is everywhere. Jenna of Eat, Live, Run just made Beth T‘s Creamy White Chicken Chili, and Mama Pea of Peas and Thank You made “Minnie”strone Soup.
This minestrone soup is not my own. My friend Loco made it for me years ago when we were all studying in Florence, Italy, and since that first taste I have been in love. We would eat it with this bread we bought from Sabrina’s bakery called Pane Panda, which was a soft multigrain bread with seeds.
My go to winter soup recipe, each batch of this soup is slightly different than the last depending on what we have in the pantry and fridge. I share last night’s version below. Unlike Mama Pea’s super fresh soup of yesterday, this relies on some frozen vegetables to help cut some time. It is still very healthy though, and you feel like you are eating a heap of vitamins with every bite. The addition of potatoes and/or pastina as well as beans help make it a one pot meal.
Serves 4-6 for dinner
1 bag mixed frozen vegetables
1 bag frozen butternut squash
1 celery stalk (whole)
1 6 oz can tomato paste
4 cups vegetable or chicken broth
2-3 cups water
1 zucchini, peeled and diced
1 small potato, peeled and diced
1 oz small pasta shells
1 bay leaf
1 can pinto beans, rinsed
freshly ground black pepper to taste
Heat a large pot over medium high heat. Add all of the ingredients except for the beans and pepper to the pot. Cover. When the mixture comes to a boil set the heat to low and add the beans. Stir and leave on low for 20 minutes or so, until you are ready to eat. Top each bowl with freshly ground black pepper (and grated parmigiano if you choose) and serve with bread, farinata (more on that tomorrow), or crackers. Enjoy!
Note: There is no added salt in this recipe because both the tomato paste and the broth already have salt added.