SOUP, SOUP, SOUP just sounds SO, SO good when the weather changes.

Minestrone in particular sounded perfect for this blustery fall evening and it just so happens that it is also great for ridding of leftover/miscellaneous vegetables!  We had most but had to head to Whole Foods to pick up a few things.  You can use any combination of vegetables and a lot of recipes call for cabbage, spinach and green beans…your choice!

Sauteed the veggies

What you need (but obviously you can modify to your liking):

2-3 tbsp of olive oil
5-6 garlic cloves, chopped
1 medium onion, chopped
3 32 fl oz boxes of vegetable stock
2 6oz cans tomato paste
4-5 carrots, chopped
4-5 celery stalks, chopped
1 zucchini, halved & sliced
1-2 cans diced tomatoes, with juice
1-2 tbsp fresh basil, chopped
1-2 tbsp fresh oregano, chopped
1/4 cup fresh parsley, chopped
chili flakes, to taste
salt, to taste
fresh ground pepper, to taste
1 cup chanterelle mushrooms, chopped
1 can garbanzo beans, drained
1 can kidney beans, drained
1/2 box pasta shells (or your favorite pasta)
Parmesan, for serving

In a large pot, heat oil over medium high heat and then add the garlic and onions.  Cook until translucent.

Adding broth to Minestrone

Add the stock, tomato paste, carrots, celery, zucchini, diced tomatoes, basil, oregano, parsley, chili flakes, salt and pepper to the garlic and onions, and cook for 30-45 minutes, until the vegetables are tender.

Add the mushrooms, beans and pasta and simmer for another 20 minutes.  Make sure to taste test and add seasonings as you go!

We took our soup to our neighbors house for a soup tasting!  They prepared Guinness Stew…which was one of our favorites in Ireland, delish!

Mark ate the presentation bowl…this was his second serving ;0)

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