Homemade Minestrone soup

Fall is finally in the air. The temperature is cooling off but the sun still shines. The best season of the year, in my opinion, not too hot but not yet cold. It makes me want apple cider, bonfires, and pumpkin pie.

And my personal favorite thing about the weather cooling off is having soup and stew nearly every day! They are so easy to make, usually the cheapest recipes around, and have endless creative possibility! Look forward to plenty of soup recipes coming up.

So a few days ago, I took stock of my pantry and saw I had 1/2 box of mini shell pasta, a bag of frozen mixed veggies, some potatoes that need used soon, and a can of kidney beans. Add in some garden-fresh tomatoes from a friend’s mother’s garden, and we have inspiration for a minestrone soup!

You’ll need:
1/2 bag frozen mixed vegetables
1 cup mini shells
1 can kidney beans
2 small potatoes
4-5 tomatoes
Garlic
Black pepper
Chicken bouillon cubes (or veggie stock)
6 cups water

Into a large soup pot, pour the water and about 3 chicken bouillon cubes and bring to a boil. Peel the potatoes and dice them finely. Add those in. Dice up the tomatoes, add those. Pour in the can of kidney beans, juice and all, and as much of the vegetables as you want.
Then add in the shells, seasonĀ and simmer 10-15 minutes, stirring occasionally. This made about 5 servings for me, 2 of which I ate immediately. The rest was put in the fridge in Tupperware for lunches and dinners throughout the week.
It can also be made in larger batches and frozen for days when you don’t feel like cooking. You can as always experiment with pasta shape, vegetables included, spices, add some tomato paste or basil. Make it your own and enjoy!
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