September 17, 2011

Soup's On!

While I am not a fan of cooler weather,  the one thing I can appreciate is the comfort food that is ushered in with the chill in the air.   I love one-pot meals, mostly because I am lazy about washing dishes, but there is something rather "warm-fuzzy" inducing about a big pot of soup bubbling away... 
The great thing about soups and other meals of this sort is they are fuss-free and that is a prerequisite during my hectic fall schedule  (besides the fact that my beloved Buckeyes are on every Saturday and I'm not one to miss a game).  Another added bonus is you can make a big batch and freeze it for days when you just can't fathom the thought of breaking out a saute pan.

The variations on this are endless...  because it is fall I am using some root vegetables in the soup, however these vegetables can be changed out for any that you like.

Autumn Minestrone

  • 8 cups vegetable or chicken stock
  • 1 lg. Spanish onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 tbsp tomato paste
  • 3 cloves garlic,  minced
  • 1- 15oz can chopped tomatoes
  • 1/4 cup olive oil
  • 1 medium zucchini, chopped
  • 1 med yellow squash, chopped
  • 1/2 butternut squash, chopped & roasted
  • 3/4 cup ditali pasta
  • 1-  16 oz can kidney beans
  • 2-3 tbsp flat leaf parsley, chopped
  • 1/2 cup grated Parmesan
  • kosher salt
  • black pepper
1. Heat olive oil over medium heat in a large pot.  Add in carrots, celery and onion.  Cook until onions are translucent and carrots are slightly soft,  about 10-15 minutes.

2. Add garlic and cook 2 minutes.   Add tomato paste and cook for a few minutes.

3. Add chopped tomatoes, chicken or vegetable stock and kidney beans.  Season with salt & pepper.

4. Add zucchini, yellow squash, butternut squash and pasta.  Cook for about 10 minutes until pasta is al dente.

5. Remove from heat and stir in parsley.  Check for seasoning and add salt & pepper if necessary.

6. Sprinkle with grated parmesan when serving.

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