Autumn Minestrone Soup
This Autumn Minestrone Soup is a seasonal twist on an Italian classic. This soup is hearty enough to be a complete meal anytime the weather is cool and you can mix-up all year by adding in your favorite seasonal vegetables. Just add some crusty bread.
There’s no reason to buy canned soup when you can make a batch of this soup and keep it in the fridge or freezer. Fresh fall/autumn vegetables are so good and so good for you. I haven’t eaten canned soup for as long as I can remember. From what I can remember it’s not very good.
Despite the ad’s that say ‘new improved flavor’ or ‘lower sodium’, doesn’t matter, don’t care. It’s still salty mush to me that has been sitting in can on a shelf for months and all it’s nutritional value packed up and left before it even left the factory, sounds appetizing doesn’t it?
This is how far I’ve gone to make my own soup. When I was living alone in my 20’s, and woke up with the flu and a fever. I dragged myself to the supermarket to get chicken, celery, carrots, parsnips and potatoes so I could have my own homemade chicken soup.
This may sound extreme, but I did not have any food in the house and it was just as easy for me to buy the fresh ingredients, get home and throw them all in a pan, than buy a can of soup open it and warm it up. In addition, I knew that I was getting all the best nutrients from my homemade soup.
I could live on soup, everyday, 2 meals a-day (yes only 2, I would not go as far as eating it for breakfast). It’s a perfectly balanced meal in a bowl and large batch of fresh homemade soup will survive just nicely in the fridge for about a week, or month’s in the freezer. Another good reason not to eat canned soup.
I love the versatility of this soup. I like to mix-up the ingredients according to the season. I added delicata squash, butternut squash or pumpkin for the fall season. In spring you could add peas and asparagus. In the winter, add Brussels sprouts, parsnips or leeks.
Parmesan cheese rind (chefs tip): Add a leftover Parmesan cheese rind adds so much flavor to tomato sauces and soups. If you have one, I recommend adding it as the soup simmers (remove before serving). It wont melt too much, but it does as a delicious flavor that you just can’t replicate. It can add saltiness, so take this into consideration when salting the soup.
If you’ve tried this Autumn Minestrone Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!