Minestrone Soup

This is probably our favorite Fall soup.  It's pretty simple, just lots of chopping, and works with fresh, canned or frozen roasted tomatoes.

 

Minestrone Soup

serves maybe 5-6

olive oil

1 large onion, chopped

3 large carrots, diced

4-5 stalks celery, diced 

2-4 cups diced winter squash and/or potatoes

salt 

4 cloves garlic, minced

1 teaspoon dried thyme leaves 

 

26 ounces tomatoes, canned, fresh, frozen, chopped or pureed

6 cups broth (veggie, chicken, or even just water) 

1 bay leaf

 

a glug of vermouth or dry white wine

1 can cannellini beans (small white beans) 

1/2 pound small pasta, like ditalini 

In a large, heavy pot, heat olive oil on medium. Add the onions, carrots, celery, squash, potatoes, garlic, and thyme and cook over medium heat, stirring occasionally, for 15-20 minutes, until the vegetables begin to soften.

Add the tomatoes, broth, the bay leaf, 1 tablespoon salt. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

While the soup is simmering, cook your pasta.

Add the glug of vermouth or wine. Discard the bay leaf. Add the beans and cooked pasta and heat through. Add more broth or water to desired consistency. Taste for salt.