what a week!
thankfully yesterday we got a little bite in the air and some much needed rain. this called for a big pot of homemade soup to fill our home with warmth and comfort!
i looked to our bounty from our CSA box and what we had in the pantry and decided to make a fall veggie minestrone soup. i served it beside a batch of some warm herbed focaccia bread.
fall minestrone
ingredients
1 Tbsp olive oil
1 medium size onion
3 ribs of celery
2 small sweet peppers or 1 large
2 bulbs fennel
3 cloves of garlic
1 quart of vegetable stock
1 large can of diced tomatoes
1 small can of crushed tomatoes
1 can garbanzo beans
1 can of red kidney beans
salt and pepper
1 Tbsp of sweetener (can sugar or maple syrup works great)
1/3 cup freshly grated parmesan cheese
1 cup elbow noodles
a handful of diced basil
directions
-dice your onion, fennel, celery, and peppers, salt and pepper
-in a large dutch oven, saute in olive oil on low for 15 minutes
-add diced garlic
-saute for 5 more minutes
-add the stock, tomatoes, beans, sweetener, and salt and pepper to taste
-cook at medium heat for 30 minutes or so and turn to simmer until you are ready to eat
-just before you are ready, add noodles , cheese, and basil
-enjoy!