I don’t know WHAT you’re on about DKM… giggle…

 

DK Cooks

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

Minestrone Soup

Olive Oil
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!