Fall Cooking

Cooler weather means hearty meals!  Here's a quick version Minestrone Soup that anyone can make out of ingredients that are almost always in the pantry!  I love soup and this recipe has become a fast favourite in our house!

What You'll Need:
1 medium onion
4-6 stalks of celery
4-6 carrots
6 large mushrooms, sliced
1 large can diced tomatoes
1 large can kidney beans
1 can kernel corn
1-2 cups raw pasta
6-8 cups boiled water
OXO beef broth powder
Italiano Seasoning

How To Make It

Chop the onion, celery and carrots and lightly saute in a stock pot with olive oil.  Do not over cook or you'll end up with mushy soup! 

Once the veggies have started to soften, add the diced tomatoes and mushrooms.  Sprinkle with Italiano seasoning. 

Pour in boiled water and add beef broth seasoning.  The OXO is to taste, but I find the better the broth, the better the soup!  Bring to a simmer on low heat.

Next add the kidney beans and corn and stir well.  Turn up the heat and bring to a boil.  Once the soup starts to boil, add the pasta.  I used whole wheat rotini.  Whole wheat and/or vegetable pastas take longer to cook than white pasta.  This helps keep the pasta a good consistency.   Also it's the last thing to be added which helps it keep from getting too mushy! 

Cook for 15-20 minutes or until pasta is cooked and the flavours have melded!  Enjoy with a toasted, buttered bun or garlic bread.