One Pot Minestrone

When the temperature starts to fall, my taste buds crave warm filling meals including this delicious yet healthy soup I make a few times in the Fall and Winter.  Being a fairly hardy dish, its is perfect for freezing in containers.  This batch is large enough to serve 4 hardy portions and freeze the second half for a last minute meal on a busy day.

I love to serve this minestrone with shaved Parmesan cheese, some extra cracked pepper, and a chunk of  french baguette.

Here is my One Pot Minestrone soup recipe.

• 2 Tbs Olive Oil
• 1/2 onion, chopped
• 2 tsp diced garlic
• 14.5 oz can of diced tomatoes or crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 4-6 cups of chicken broth
• 3 medium russet potatoes diced
• 1 1/2 cup carrots diced
• 1 cup of elbow noodles
• 1 can of kidney beans drained
• 1 can of garbanzo beans drained

Heat oil in a large soup pot at medium heat. Add in diced onions and saute for a few minutes until translucent, than add garlic. Heat garlic through, then add in the tomatoes, herbs. and broth. Add in potatoes. Add in salt and pepper to taste and stir. Make sure to taste for salt level throughout cooking because the potatoes will absorb much of the salt seasoning.  Bring to boil and simmer for 5 minutes, then add carrots and pasta.  Simmer until pasta is just al dente and add in pasta. Check for seasonings and add in more if needed.  Add in the beans before serving.

If you plan to freeze the batch make sure it has completely cooled to room temperature before putting it in freezable containers so as not to create not so delicious ice crystals in your finished soup. Eat soup. Be happy.