Today begins an Autumn Soup Series by Martha! A few months ago my mom helped me host a Summer Salad Series by Martha so we thought it would be a ‘souper’ idea to share some great soup recipes to warm us up during these cooler days.
Today’s first soup is a Classic Minestrone.
- 2 carrots, diced
- 2 ribs celery, sliced
- 1 large onion, chopped
- 2 tbsps. Vegetable oil
- 4 cups chicken broth
- 1-28 oz. can crushed tomatoes
or 1 -14.5 crushed tomatoes, 1-10oz can Rotel for spicy flavor
- Salt and pepper to taste
- 1 tsp. Italian seasoning
- 1 cup small shells or macaroni pasta
- 1 5.5 oz. can cannellini or
navy beans, drained
- I cup of shredded escarole,
kale or frozen spinach
- Grated Parmesan, for serving, optional
Heat vegetable oil in the soup pot; add the carrots, celery and onion, cook for 5 minutes. Add the broth, tomatoes, salt and pepper and Italian seasoning. Bring it to a boil and simmer for 15 minutes, add the pasta and cook for 10 minutes or till pasta is al dente, add beans and escarole, kale or spinach. Cook till pasta and vegetables are cooked, about 5-10 minutes. Check seasoning. Serve with Parmesan cheese if you desire.