As we enter fall, the temperatures drop and the fields are full of produce to harvest. What better way to enjoy that produce than with soup! There are many soups out there and the beauty of soup is that it's difficult to mess it up. The recipe I'm going to share is really everything but the kitchen sink. Feel free to tweak recipes, changes herbs/spices to your preference. I love the thick creamy soups of Butternut squash or carrots, but I also love a good, hearty vegetable soup like this Minestrone. It adds a lot of variety as far as nutrition with the multiple vegetables that can be thrown in. This recipe was adapted by Midwest Living.
Hearty Minestrone Soup
A dash of Olive oil
Couple of Tbl butter
2 medium onions, chop to your liking
6-8 cups shredded cabbage
3 medium red potatoes (or whatever potatoes you have on hand)
2 cups chopped carrots
2 cups chopped Zucchini
1 1/2 cups trimmed fresh green beans
1 1/2 cups cooked navy or white beans, canned would be 1 15oz can
2 stalks chopped celery
2 Tbl dried basil
2 tsp dried oregano
4 oz or 1/2 cup of finely shredded parmesan cheese
1 pound (a few) tomatoes, skins removed if you'd like or just add them in chopped.
2 32 ounce cartons of chicken broth (low sodium is a healthier choice, or make your own)
1/2 cup uncooked long grain rice
In a large Dutch Oven heat the fats, oil/butter and sauté the onions until tender and more translucent (about 10 minutes over medium heat). Add in the cabbage, potatoes, carrots, zucchini, green beans, navy beans, celery, basil and oregano. Cook for about 6 minutes
Stir broth, tomatoes and rice into the mixture. Bring to a boil and then reduce the heat to low. Simmer, covered for 2 hours, stirring occasionally and season with salt to taste.
To serve, ladle soup into bowls, sprinkle with Parmesan cheese. Serve with a great bread!
This soup makes about 18 cups, it can be frozen and enjoyed throughout the fall/winter.
Feel free to add or omit vegetables that you have/don't have.