The chilly September morning prompted me to put up a big pot of minestrone, a hearty vegetable soup that is easy to make and easy to freeze if you need to plan ahead.
There are of course plenty of recipes available but I like to improvise and use the ingredients I already have and most importantly, get rid of the leftover chicken soup.
1 Large onion
2 Cloves garlic
1/2 - 1 C cannelini beans
1 Bell pepper
1 Tomato or small can diced tomatoes
Broth or water
2 Tbsp olive oil
Sautee onion, mushrooms and carrots. There is no need for any fancy slicing because minestrone goes into the blender. Add the rest of the vegetables and cover with liquid. Bring to a boil, lower flame and add salt, pepper, fresh parsley and any other spices you prefer. Let cook for an hour or so, then blend to form a thick soup (pour out some of the water before blending if you think it might be too much).
Cook some small shaped pasta separately or directly in the soup. Serve hot and sop up with some good bread.
PS: minestrone made with a parve broth is delicious with some cheese added at serving time.