I don’t know WHAT you’re on about DKM… giggle…
Is there anything better than a Mirepoix on the stove on a crisp, foggy fall morning?
Why yes, a pot of Minestrone Soup simmering on the stove on a crisp, foggy fall morning!
Sophia observed the entire cooking process – with the exception of the zucchini chopping. They scared her.
DK took a nap in DKM’s arms after the cooking – observation wore her out
One onion, diced
Two carrots, chopped
Two celery stalks, chopped
Two cloves garlic, minced
One red potato, chopped
One can Garbanzo beans
One can Cannellini beans
3-4 roasted tomatoes, chopped (unless you don’t have fresh still – then One can stewed tomatoes, chopped)
One carton of roasted vegetable stock
Herbes de Provence or a mixture of herbs like oregano, basil, marjoram, thyme, and crushed rosemary
Salt & Pepper
Three zucchini, chopped
¾ cup of Stelline pasta (you can use any soup pasta you like: Orzo, Tubettini, Fregola…)
Sautee the onion, carrots and celery 5-7 min until soft; add in garlic, potato & herbs. Once the garlic has lightly cooked, add in the beans, the tomatoes and stock and simmer for 1-2 hours (or until the potato has just softened. Toss in the zucchini, pasta, and herbs, salt and pepper to taste. Cook until the zucchini and pasta are done.
Serve with a chunk of good bread and a drizzle of basil oil – and if you are not a vegan – a dollop of pesto and grated Parmigiano-Reggiano (not that crap from the green container).
If you like a soupier consistence – add more stock. I like mine chunky!