Minestrone soup

With the latest weather warnings about storms and heavy rain, it feels like the perfect time to share some cozy soup recipes!

This is my favorite minestrone soup. It’s rich, hearty, and I love the mix of vegetables and carbs - it’s the ultimate comfort food on chilly nights.

This filling soup is super easy to whip up. You can adjust the ingredients and skip whatever you don’t have on hand, just don’t forget the pasta!

The Recipe

What you need:

• 2 tbsp olive oil

• 1 onion, chopped

• 2 celery stalks, chopped

• 2 carrots, diced

• 2 tomatoes, chopped

• 1 potato, diced

• 4 cloves garlic, crushed

• 1 zucchini, diced

• 1-2 small cans of tomato paste (depends how much you like the tomato taste)

• 1 cup green beans (can use frozen)- optional

• 1 cup cooked chickpeas, white beans or black beans (or frozen, thawed)

• Salt

• Black pepper

• 3/4 cup short pasta, such as shells or macaroni

Notes:

• Garlic cloves can be replaced with garlic powder, 1 clove equals about 1/4 tsp.

• I added some more spices to give a richer taste to the soup like curcum, paprika, oregano and parsley, about a tsp of each.

What to do:

1. In a large pot heat the olive oil. Add the onion, celery, and carrots, and sauté until they begin to soften.

2. Add the garlic, potato, zucchini, and tomatoes to the pot. Stir and sauté the vegetables for about 6 minutes. Season with salt, add the tomato paste and about 2 liters of water.

3. Bring to a boil, reduce the heat, and simmer for 30-40 minutes until the vegetables are tender.

4. Add the chickpeas or beans, and cook for another 15 minutes. Add the pasta and cook for about 7 minutes, until it’s just tender but not too soft. Taste and adjust the seasoning.

5. Serving option (though it is tasty without it as well) with torn basil leaves, grated Parmesan cheese, and a drizzle of olive oil.