Now that autumn is officially here, it’s time to start indulging in one of my favorite culinary activities: making soups.
Forget the pumpkin spice craze; as soon as the temperatures drop along with the leaves, I break out the soup pot and get to work.
While I love all kinds of soups, I consider minestrone the perfect fall soup.
Not only are many of the ingredients in season, but it’s a perfect way to use up the last of those summer tomatoes.
The following recipe is great to make ahead. It freezes or refrigerates beautifully and is even better the day after it’s made.
1 Tablespoon extra virgin olive oil
1 medium-sized yellow onion, diced
2 medium-size carrots, diced
2 stalks of celery, diced
2 cloves of crushed garlic
1 14 ounce can of organic diced tomatoes or 14 ounces of freshly cooked diced tomatoes
2 medium ripe tomatoes, crushed
2 teaspoons of Italian seasoning mix
1 teaspoon of salt
1 15-ounce can of kidney beans, white or regular
1/4 cup of gluten-free pasta
3 cups of water or vegetable broth
2-3 leaves of chopped fresh basil (optional)
1. Heat olive oil in a large soup pot and add the onion and garlic. Cook for 1 to 2 minutes, then add the celery and carrots. Cook until soft.
2. Add the water/broth, diced tomatoes, crushed tomatoes, pasta, salt and seasoning. Cook until the pasta is al dente.
3. Add the beans and cook on warm for an additional 15 or 20 minutes.
4. Remove from heat and garnish with fresh basil if using.
Author: Kimberly Lo
Editor: Toby Israel