With the cooler weather comes cravings for warm & hearty food. One of my favourite things to make in the Fall is soup- I love combining ingredients to create comfort in a bowl. One of my all- time favourites is the classic minestrone- I don't know anyone who doesn't love this soup that's chock- full of nutrient- rich veggies. Perfect for anyone seeking full- flavoured vegetarian or paleo options, this yummy soup doesn't disappoint (for a 'set it & forget it' version, mix this baby up in a crockpot or slow cooker for busy work/ school days).
Yummy Mummy Recipe: Minestrone Soup
Serves 6- 8
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 fennel bulb, diced (discard the greens at the top)
2 leeks, diced
2 stalks celery, diced
3 cups stock (veggie, chicken, or beef are all fine options for this soup)
3 cups water
2 carrots, peeled & sliced
1 cup green beans, cut into 1" long pieces
1 can diced tomatoes
2 small zuchinni, sliced
Pepper to taste
2 medium potatoes, peeled & diced
1 can of your favourite beans, such as kidney
1 cup pasta, cooked (best to add cooked & at end, so noodles don't absorb too much liquid)
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, fennel, leeks, & celery; cook for approx. 5 minutes. (If using a slowcooker, complete this step, then add all ingredients & cook on low for 6- 8 hours).
2. Add stock & water, followed by carrots, beans, & tomatoes with juice (if using potatoes & canned beans, add them now as well). Bring to a boil, then reduce heat & simmer for 25 minutes.
3. Add zuchinni & bring back to a low boil. If using, stir in pasta. Season with pepper & serve.
This is a great simple soup to start the season with, and your kids will enjoy helping prep and add all of the ingredients.
September posts sponsored by Cutie Pie Boutique
Image Source: Shop Girl Maria