The first time I had minestrone soup was when I came down with the flu. It was one of the worst cases of flu I’d ever had. It was years ago. So long ago my daughter was maybe first grader. Old enough to help me out and to understand she couldn’t come in my room or be near me because I was sick. I remember my mom was at a grocery store that is not no longer in business, Schuck’s was its name. I miss that grocery store. She was supposed to get me chicken soup but, they didn’t have any. So, she brought me minestrone.

If she would have called and told me this, I would have said, “No. I don’t want it. I will take can soup.” I am so glad she didn’t call me. It was the first, and after tasting others, the BEST minestrone soup I have ever had.

The thing I love about this soup is you can literally use any kind of pasta or use potatoes, any kind of beans, any vegetables. ANY! My greatest tip during soup season is to keep these things on hand:

1. Bouillon paste or cubes. Chicken, beef or vegetable broth. You can make your own broth. But any of these things are stables to the base of the soup.
2. Tomato paste, tomato sauce, petite diced or crushed tomatoes.
3. Frozen mixed vegetables. Frozen leftover veggies. Frozen vegetables.
4. Canned beans like white beans (navy or cannellini), red beans (dark or light kidney beans, black beans. etc.
5. Any pasta. You can even mix leftover dry pasta and put it in a soup. You can break lasagna and put it in a soup. Call it rustic lol!
6. Rice.

You can use seasonal vegetables for this soup like Carrots, Celery, Zucchini, Green beans, Peas, potatoes, spinach, kale, cabbage or you could also use mixed vegetables, sub potatoes for pasta, or whatever you have in your freezer or pantry. Some people use 1 can of red beans or white beans. Some use 2 cans of beans. It’s up to you. If I have 2 cans of red beans, that’s what is going in there. If I have 2 cans of white or one of each, I put it in there. You can take out things, as well. It doesn’t have to be complicated unless you make it complicated.

Here is a link to two of the original recipes I used. I have found my own way in combining the two and adding my own twists here and there.

https://peasandpoppies.com/classic-minestrone-soup/

TIP: You can buy onions, celery, and carrots already diced in your frozen section of vegetables. You can use fresh garlic, minced garlic, or powdered garlic. I always a a dash of turmeric to all of my soups. What’s a dash? 1/4 tsp. You do not need too much of this! It is very earthy and can be overpowering.

~Nikki

I have enjoyed Blogtober with you! Happy Halloween if you celebrate it!