Minestrone Soup and the missing Beans.

Ah ’tis the season for soup! Everyone loves some sort of soup! It’s warm, it’s hearty,  comforting,  it brings back some sort of nice cozy memory hopefully! Soup is always a fun thing in our house as I always seem to change things even if everyone loved the original. It happens a lot, mainly with soup though. It just ends up being a ” what do I have on hand today” kinda of soup. Always turns out great.

This past week Minestrone Soup was on the menu, had everything on hand too, even went to the store to make sure I had everything! Then it happens, without even trying, or thinking – I left out the beans. It’s always something, but at least this time it wasn’t something significant.  No one noticed but me because I was the one who read off the ingredients anyways, so it didn’t really matter. Didn’t change the recipe I felt either so it’s still being called Minestrone Soup- just without beans. If you wanted to add the beans it’s just about 1 cup and a half of cooked white beans, I included it in the recipe itself just in case. Over all though we all really enjoyed this soup. Tastes great with warm fresh bread or rolls! 

This is also an awesome soup to cook in a crock-pot, which lets you do practically nothing at all and still get amazing soup! For this I would chop all vegetables and place them in the crock-pot with the broth and water, have this cook for about 4 hours on low or medium, simply add the pasta in about 45ish minutes before you want to eat. It should be done, or let it sit a little longer.  Enjoy good soup without the hard work! 

Minestrone Soup

2019-11-23 10:04:16

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Prep Time

15 min

Prep Time

15 min

Ingredients

1. 2 tablespoons olive oil
2. 1 large onion, finely chopped
3. 2 cups sliced carrots
4. 1 1/2 cups sliced celery
5. 1/2 teaspoon salt
6. 1 1/2 cups diced tomatoes
7. 2 cups chopped collard greens ( you can use spinach but this would be put in at the end along with pasta , put collard greens in with the carrots)
8. 1 can (15 oz) tomato sauce
9. 2 32 oz cans vegetable broth + 1 1/2 cup water
10. 1 tablespoon dried basil
11. 2 teaspoons dried parsley
12. 1 teaspoon oregano
13. 1 teaspoon salt
14. 1/2 teaspoons pepper
15. *1 1/2 cooked white beans optional
16. 1 1/2 cups small pasta

Instructions

1. Heat up a little bit of olive oil in the bottom of a large pot. Pour in your onion to brown a little and then add in your chopped peppers, and garlic. Just heat through before adding in the celery, carrots, chopped tomatoes and collards. ( add beans in now if you want) Add in all the seasonings and mix, let heat through on medium heat about 10 minutes before pouring in the vegetable broth, water, and tomato juice. Mix this all up and let simmer for about 40 minutes . Add in the pasta and cook until pasta is done, should be about 15-20 minutes. Serve with warm breath & enjoy!

Notes

1. When you add in the pasta make sure there is enough liquid for the pasta to cook in, sometimes I add in extra broth so I will have enough left over for dipping bread into my soup bowl!

By Melanie Payne

It's My Side of Life https://itsmysideoflife.com/