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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.

Course Soup
Keyword Autumn Soup
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Calories 185 kcal

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

  1. 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.

  2. 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.