Autumn arrived last week on the calendar, but forgot to mention that fact to the weather.
Yesterday was the coolest day we have had in recent or long term memory...the high was supposed to be 84 or some such number.
Not exactly soup weather, but with the temps climbing back into the mid 90's by the weekend, I had to go for it..
We all love soup and this one is perfect for the crock pot.
It is a dump and go kind of recipe and since our domestic well has a minute amount of water in it, washing a bunch of dishes is not possible.
This soup is hearty and if you omit the bacon and pasta, it is very healthy.
I did not omit the pasta nor bacon,
because on days when water does not flow from faucets, bacon helps.
Grated parmesan cheese is great sprinkled over the top, but I forgot.
This recipe is easily done on the stovetop as well and requires no babysitting.
It has been a go to recipe of ours for years and along with Clam Chowder, is a favorite in these parts.
I am looking forward to another soup weather day.
January looks promising.
Jen's Minestrone Soup
Dump all in crockpot or stockpot.
1 can Cannellini beans...drained and rinsed
1 can diced tomatoes...I like fire roasted
3 celery stalks, diced
4 carrots, diced
4 minced garlic cloves
3 Portobello mushroom caps, cleaned and diced (these give an amazingly meaty texture to the soup)
1 quart chicken or vegetable broth
1 quart beef broth (add more if needed to cover veggies by an inch or so)
2 sprigs rosemary
1 rind of Parmesan cheese (I save these in the freezer to pull out when needed)
1 pkg bacon, cooked and drained
I set the crock pot on low and cook all day (4-7 hours).
It is very forgiving.
On the stovetop, about an hour...just until veggies are tender.
Remove rosemary stems and cheese rinds.
I add some cooked pasta to a bowl and ladle hot soup over top.
This way, the leftover soup doesn't have mushy pasta in it.