So I’ve decided that October is the Month of Soups! Between back-to-school meetings, PTA boards, church committees, football games, and writing deadlines, there’s only thing for a hungry romance writer to do: Make Autumn Minestrone. And here’s a perfect recipe for the busy days of fall. It also goes perfectly with homemade Irish Soda Bread!
Autumn Minestrone
This is a quick and easy hearty soup to make in Autumn and Winter. And it can easily be doubled and frozen for later use.
Ingredients
- 1 Tablespoon olive oil
- 1 Vidalia onion peeled and finely chopped
- 1 clove garlic peeled and minced
- 3 stalks celery finely chopped
- 3 small green zucchini not peeled and chopped
- 1 small can tomato paste
- 2 cups water
- 2 cups beef stock
- 1 cup pepperoni slices cut into quarters
- 1 Tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1 14 1/2 ounce can butter beans rinsed and drained
- 1 14 1/2 ounce can kidney beans rinsed and drained
- dash Kosher salt and ground pepper to taste
Instructions
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Saute the onions in the olive oil in a small pan for 6-8 minutes, until golden brown. Stir in the garlic and saute for 1 more minute. Add the onions and garlic to a large stockpot.
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Add the rest of the ingredients into the stockpot. Bring to a boil on the stove, and then reduce to a simmer. Simmer on low heat, covered, for 1 hour. Season with salt and pepper to taste. Serve immediately.
