Fall Italian Minestrone

I must confess that even though I’m “The Rooted Foodie,” vegetable soup was not a popular choice for me growing up.  I don’t know…something about the vegetables, how they were cooked…and then there’s that thin beef broth.  It just didn’t ring my bell.

Since I love vegetables, and I love a good hearty soup, I turned to the idea of making a minestrone with the items that I love this time of year.  And that’s the thing about minestrone, it’s really up to you what goes into it.  Known as a peasant dish because of its inexpensive nature, the only loose parameters are that it contains some veggies, pasta and beans.

I’m in the fall mode so butternut squash and carrots were my two main vegetables.  Of course you can cube up some other fall or summer squash, potatoes, turnips…whatever you like.  I really like white cannellini (or kidney) beans and I decided on a corkscrew rotini pasta to liven things up.

One secret ingredient that pulled out the stops for flavor: Trader Joe’s Bruschetta.  This little gem is a go to flavor booster for me. It’s full of Italian basil and garlic that adds an extra touch to the soup.  I’m sure diced Italian tomatoes would also do the trick from your grocery isle. These flavor agents are especially helpful if you don’t have any fresh or dried basil on hand.

Recipe: Serves 4

2 cups of vegetables,  1″ dice (carrots, squash, potatoes, turnips, etc)

1 teaspoon of olive oil or cooking spray

1 garlic clove, minced

1 – 15 oz can of cannellini beans (with liquid)

1 – 15 oz can of Italian diced tomatoes

3 cups of vegetable broth

1 teaspoon of oregano

1 teaspoon of Italian seasoning

3 oz of pasta (elbows, shells, rotini, ditalini, etc.)

Cook pasta to al dente per package directions. Drain and set aside.

In a soup pot on medium heat add spray or cooking oil and garlic. Let brown slightly. Add chopped vegetables and stir.  Cook for about 5 minutes until slightly browned. Add 2 cups of broth and simmer for about 15-20 minutes until vegetables are softened. Add remaining ingredients except pasta. Stir well.  Simmer for an additional 20 minutes to let flavors combine.  Remove half of the vegetables and mix in blender (alternately you can use an immersion blender).  Add back to soup pot. Stir in cooked pasta.  If soup is too thick add more vegetable broth. Cook 5 more minutes. Top with chopped parsley and cheese (if desired).