Savory

One thing I love about autumn and cooler temperatures is how heartwarming a bowl of soup and bread tastes.

Recently some friends were asking about my Beef Barley soup recipe post. So, here it is...from way back in the archives. I'll have to put some more soup recipes on here soon. Like my Potato Corn Chowder. Yum.

Here is another one of our favorites. It's especially good with garlic herb bread, straight out of the oven. And, if you're looking for a meatless dinner option, this one is loaded with veggies and fiber.


Minestrone Soup



INGREDIENTS:

4 Tbsp. butter
3/4 c. onion
1/4 c. celery
1/2 c. carrots
1 1/2 c. potatoes
2 c. sweet corn
1-2 cans pinto beans (or bean of your choice: cannelini, kidney, etc.)
1/2 c. shredded cabbage
1 can stewed tomatoes
1 Tbsp. tomato paste
6 c. chicken stock
2 cans of V8
1 tsp. minced garlic
2 Tbsp. dried parsley
1 tsp. salt
1 tsp. pepper
1/2 c. uncooked elbow macaroni
grated parmesan cheese, for serving


DIRECTIONS:

1. Prepare and dice onion, carrots, celery, and potatoes.
2. Melt butter over medium heat in large stockpot; add onion, celery & carrots and saute a few minutes. Meanwhile, thinly chop cabbage.
3. Add remaining ingredients (except for macaroni) and bring to a boil. Then cover and reduce heat. Simmer 1 hour.
4. Add macaroni and simmer an additional 30 mins.
5. Serve with grated parmesan on top.