Minestrone Soup

The northeast air can be bitterly cold certain weeks out of the year. When the temperatures outside dip and a wind begins to circulate, I often find myself layering up and sitting next to a cozy fireplace. A good book is in hand and I get lost in its world. And there is nothing better to accompany the glow of a fireplace and the imagination of a good story than a bowl of hot soup.

There is something about minestrone soup that is the quintessential comfort food. Maybe it's the hearty beans, that salty tomato base or the delicate vegetables that melt once it hits your tongue. And maybe it's a combination of all three.

My minestrone soup is rustic yet vibrant, uses fresh produce and is relatively easy to make. Now don't get intimated by the long list of ingredients. I promise you that once you prep everything it'll be done before you know it.

Ingredients:

• 3 Tablespoons EVOO

• 3 Bay Leaves

• 1 Tablespoon of minced Garlic

• 1/2 Cup Carrots - Medium Diced

• 1/2 Cup Onions - Small Diced; I use white onions

• 1/2 Cup of Celery - Small Diced

• 1/2 Cup Green Beans - Fresh or Frozen

• 1 1/2 Cup of Fresh Spinach

• 1 Cup Zucchini- Diced or Half moons

• 14.5 oz can of Crushed Tomatoes

• 15 oz can of Beans: Cannellini or Red Kidney

• 6 Cups Vegetable Stock

• 1/2 Cup Pasta: Either small shells, ditalini, orzo to name a few.

• 1/2 Tablespoon Italian Seasoning

• 1 Tablespoon Chopped Parsley

Method:

1. In a dutch oven or large pot heat oil on medium-high heat. About 1-2 min.

2. Add your Onion, Carrots, Celery and sauté for about 2-3 minutes. Lower heat if you see them turning brown. You just want to "sweat" them and keep them translucent.

3. Add Garlic and continue to sauté for an additional minute.

4. Slowly stir in your vegetable stock and add Beans, Tomatoes and Italian Seasoning and bring to a boil.

5. Add Green Beans, Zucchini, Spinach and Pasta and reduce heat to low. Soup is done once vegetables and pasta are tender. About 10-15 minutes.

6. Add Salt and Pepper to taste.

Note: The broth of this soup is lighter on the tomato side. For a more robust tomato base add 8 oz tomato sauce to Step 4. Then continue with the recipe.

You see it wasn't so hard. I like to serve my soup immediately topped with some freshly grated parmesan and a hearty loaf of bread for dipping.

Tee Tip: Got leftovers? The soup taste even better the next day so let it cool down, tightly cover it and reheat on the stove or microwave. Should keep in the fridge for up to 3 days.

Thanks for stopping by! I love feedback and comments so be sure to leave me a little note. Follow me on Instagram for more real time updates on my cooking and baking adventures. IG Handle: teenas_table_

And remember: There's always room for one more on Teena's Table!