Minestrone

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Ahh, fall, the weather is getting cooler but, the garden is heating up with a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables, and squash. It’s also the best time of year for a warm bowl of soup. One of my very favorites is Minestrone.

Oh, who am I kidding I don’t have a favorite. I love all soups, so yummy and nutritious, threw it all in a pot, put it on simmer, and enjoy a hearty bowl after a long hard day on the farm. But, minestrone is one of those soups that although commonly made with green beans, onions, celery, carrots, stock, and tomatoes there are no set rules and can be made with whatever vegetables are in season. I like to use butternut squash in my version.

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Chop 3 garlic cloves, 3 onions, 2 celery sticks, 2 large carrots, 2 large potatoes, and 1 butternut squash into small pieces.

In a large saucepan or Dutch Pot, heat 4 tablespoons of butter and a ½ cup of olive oil until butter is melted. Add 2 ounces of a fatty bacon that has been finely diced and cook for a few minutes.

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Add the garlic and onion and fry for 2 minutes.

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Stir in the celery, carrots, potatoes, and butternut squash. Cook for 2 additional minutes. Cover and cook all the vegetables, stirring frequently, for about 15 minutes.

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Add 6 ¼ cups of chicken or vegetable stock, 1 bunch of fresh basil, 1 14-½ oz. can diced tomatoes, (You can use fresh tomatoes but, I prefer the consistency of canned tomatoes.)
¼ cup tomato soup, and ¼ cup Parmesan cheese. Season with salt and pepper to taste.

Bring to a boil, lower the heat and simmer for 1 hour.

Add the spaghetti pieces to the pot and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.

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I hope you like it. Feel free to put your own touch on this recipe. You really can not go wrong.– Ella

Minestrone

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

  • 3 garlic cloves
  • 3 large onions
  • 2 celery sticks
  • 2 large carrots
  • 2 large potatoes
  • 1 cup cubed butternut squash
  • 4 tbsp. butter
  • ½ cup olive oil
  • 2 ounces fatty bacon, finely diced
  • 6 ¼ cups vegetable or chicken stock
  • 1 bunch fresh basil, finely chopped
  • 1 14-½ oz. can diced tomatoes
  • ¼ cup tomato soup
  • ¼ cup grated Parmesan cheese
  • 3 oz. dried spaghetti, broken up
  • Salt and pepper

Directions

  1. Finely chop the garlic, onions, celery, carrots, potatoes, and butternut squash.
  2. Heat the butter and oil together in a large saucepan, add the bacon and cook for 2 minutes.
  3. Add the garlic and onion and fry for 2 minutes, then stir in the celery, carrots, potatoes, and butternut squash and cook for 2 minutes longer. Cover and cook all the vegetables, stirring frequently, for about 15 minutes.
  4. Add the stock, basil, tomatoes, tomato soup, and cheese. Season with salt and pepper to taste. Bring to a boil, lower the heat and simmer for 1 hour.
  5. Add the spaghetti pieces to the pan and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.

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