We had a nice spell of cool weather pass through this week and it felt like fall had already arrived. I was able to wake up and make a cup of hot tea each morning. With keeping my beverage intake to mainly water all summer this was a perfect treat! Normally I’m one for the heat but this year I have felt otherwise. I look forward to wearing warm clothes and snuggling with blankets on the couch. And as I have just started to get back into the kitchen what better meal to make than soup. Of course the heat will come back on before fall really starts but it was definitely a welcomed tease.
I had no recipe for this soup. In fact I wasn’t even sure what kind of soup I was going to make when I went to the store but I hit the veggie section and decided to get a little variety: onion, carrot, celery, garlic, green beans, fennel, and endive. I did have some baby zucchini’s, Japanese eggplants, oregano, and thyme ready to use from the garden too. Oh and an ear of corn from the farmer’s market. I really am not a fan of zucchini but as long as they are babies and in soup I can give them the go ahead. As my veggies were chosen it seemed pretty clear I was heading towards a minestrone soup. So I bought a can of northern beans, two cans of fire roasted tomatoes, and some quinoa elbows. Easy enough! This soup was amazing and we had plenty of leftovers for us each to have two days worth of lunch. I chose to make mine hearty rather than brothy and topping the soup with some fresh grated pecorino romano was the perfect touch.
- onion, chopped
- garlic, minced
- carrot, chopped
- celery, chopped
- fennel, chopped
- zucchini, chopped
- green beans, chopped
- eggplant, half mooned (don’t chop until right before adding to soup to prevent browning)
- corn, sliced off the cob
- frozen peas
- endive, roughly chopped
- fresh thyme sprigs
- fresh oregano sprigs
- 2 14 oz. can fire roasted tomatoes, I used roasted garlic flavored, pureed
- 1 quart chicken broth
- 3 cups of water (or more)
- 14 oz. can northern beans, rinsed and drained
- spike seasoning, few dashes
- olive oil
- quinoa elbows
- pecorino romano
- In a soup pot heat up a small bit of olive oil over low heat. Add onion and cook 5 minutes or so.
- Add fennel, garlic, and celery. Continue to cook on low for 15-20 minutes until veggies are lightly browned.
- Add carrots, corn, green beans, zucchini, eggplant, oregano, and thyme. I pulled the leaves of the thyme and oregano off the stems. Salt and mix well. I also decided to add in some frozen peas last minute.
- Add pureed tomatoes, chicken broth, and water. Turn up heat and once about to boil reduce to low and simmer partially covered until veggies are just about tender. This took about an hour.
- Taste test broth and season more if necessary. I added in a few dashes of spike seasoning and a bit more salt. Add rinsed and drained beans. Continue to simmer.
- Put up a pot of water to cook the pasta.
- Lastly add endive to soup. I wanted it to still have a light crunch so I didn’t add it in early.
- Cook pasta until al dente.
- In a bowl add some pasta and soup. I keep the pasta separate so it doesn’t get mushy. Mix well and top with plenty of fresh grated pecorino romano.