I don’t know about you, but I love me some soup when the weather starts getting crisp. And since October is the month when the sun loses more and more of its power, nights are spent with a blanket and a cup of tea reading classics or binge watching British series, I thought I’d share this recipe with you folks.
1 onion, finely chopped
1-2 carrots, roughly chopped
1 potato, roughly chopped
3 garlic cloves
1/2 squash, roughly chopped
1 l chicken stock
2 cans of chopped tomatoes
1 can of brown beans
2 dl macaroni
salt and pepper
Fry the bacon and let it dry over a piece of paper that absorbs the fat. Fry the onion, garlic, potatoes and carrots in olive oil until the onion is translucent and soft. Add squash and let it cook for a couple of minutes. Add the canned tomatoes and the chicken stock and bring it to the boil. Let the soup cook for 5-10 more minutes and add the beans.
I usually cook the pasta separately so that it doesn’t swell that much, but if you’re sure to be finishing the soup in one go you can cook it together with the soup.
Spice it up with salt and pepper, maybe a bit of sugar and in the end, the finely chopped herbs.
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