The last month or so, we have had cool and rainy weather. I often enjoy soup in the Fall as the weather begins to change. You just can’t beat a warm soup for dinner on a cool, rainy day. I hope you enjoy it as much as we do!
Make sure to look at the note after the recipe to see what side I recommend to have a more compete meal.
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Cold, Rainy Day Minestrone Soup
Ingredients
2 tablespoons olive oil
1 white onion, chopped
1 cup carrots, quartered
1 cup celery, chopped
2 zucchini, chopped
1 can (28 ounce) petite diced tomatoes
1 can (15 ounce) kidney beans drained & rinsed
1 can (15 ounce) tomato sauce
6 cups vegetable broth
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon oregano
1/2 teaspoons pepper
1 cup shell pasta, uncooked
Directions
- Heat olive oil in a large stock pot over medium-high heat. Cook onion, carrots, celery and zucchini for 8-10 minutes or until tender, stirring occasionally.
- Add tomatoes, kidney beans, tomato sauce, vegetable broth, basil, parsley, oregano and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
- Add uncooked pasta shells to vegetable mix. Let cook 8 minutes or until pasta is done. Enjoy!
Note: Michel and I add a Grilled Cheese Sandwich as a side to this soup to increase protein and carbohydrate content at this meal.
Living Fearless 
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