Fall is here, and even though we are warm in Florida, fall brings back memories of my childhood in Québec. The leaves are turning colors back home, and there’s likely a chill in the air that calls for a good hearty soup.
There’s something comforting and satisfying about a good minestrone soup. I was craving it today, and can’t wait to share it with you.
My Fall Minestrone Soup recipe is bright, colorful, and full of vegetables. It’s great for any season, really, and you can use a variety of vegetables.
Go ahead; you can only make it more interesting by adding fresh vegetables from your neighborhood market or farm stand. That’s the beauty of a good vegetable or minestrone soup. You can basically throw in any vegetable you want and it will still be delicious.
(By the way, the word minestrone means a thick soup containing vegetables and often pasta, but today I didn’t use pasta…maybe next time.)
Today I used kale, but any other greens such as spinach or swiss chard would add a great flavor to your soup
I think you’ll enjoy just how simple this recipe really is, especially if you opt for canned beans.
I’m curious about what vegetables you’ll add to your version. Leave a comment and let me know.
- 2 Tbs. olive oil
- 1 cup sliced leeks
- 1 cup carrot, peeled and diced
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup chopped green pepper
- 1 cup diced zucchini
- 1 tsp. salt, optional
- 4 cloves garlic, minced (4 tsp.)
- 1 Tbs. chopped fresh sage, or 2 tsp. dried sage
- ½ tsp. Italian seasoning
- 1 bay leaf
- 2 large tomatoes, peeled and coarsely chopped (1 cup)
- 2 cups cubed peeled butternut squash (¾- to 1-inch cubes)
- 1 15-oz. can or 1½ cups cooked white beans, rinsed and drained
- 1 cup chopped kale
- Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, carrots, celery, bell pepper, green pepper, zucchini and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more.
- Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add white beans, and chopped kale; simmer 10 minutes more, stirring occasionally.
Sites That Link to this Post
- The daily menu: Wednesday, 10,02,2013. | Recipes Home | October 2, 2013
- Meal Plan: Fall 2013 Week 7 | November 4, 2013