So if you've been around this cozy corner for any time at all, you very well know that soups are among my most favorite things. I simply adore them! From the moment there is a slight chill in the air, I bust out my huge stack of recipes that I reserve for that special time of year...and among them is a fat pile of recipes for soups, chilis, stews, chowders, etc. I honestly cannot get enough of them so I try to make them as much as I can from about September until late April, then it's too hot for soup.
One thing I love about soup so much is the opportunity to be creative. I love gathering a pile of veggies from the pantry, fridge and bins where we store all the bountiful goodness. Then, for me at least, chopping it all is just so fun! I love choosing the perfect veggies for whatever soup I'm making and then sauteing them slowly over a low fire. Oh, the scents are magnificent!
During autumn two years ago, I discovered a hidden treasure. At least to me it was because I'd never used it before. And that is herbs de Provence. It was a bit hard to find around here, but alas, after searching several grocery stores I finally found a jar. Ever since, I've been using it in everything; it's sort of become my signature herb blend...roasted chicken, potatoes and other roasted veg and soups and stews of all sorts.
The recipe I'm sharing today is no different.
This minestrone is my favorite one to date. I made one several years ago and it just didn't cut it...this one is absolute perfection! The veggie blend, along with the "magical" herbs make for one heck of a combination. And I personally prefer the potatoes in this minestrone instead of the traditional pasta. Pasta gets a weird texture when it sits in broth too long and I'm not a fan of that. Potatoes, on the other hand, do wonderfully...even when this soup is leftover too! It's just as good the next day for lunch!
Minestrone with Potatoes
olive oil to drizzle in stockpot
1/2 onion, diced
1/2 tsp. minced garlic
1 zucchini- diced
2 stalks celery, diced
4 golden potatoes, diced
2 carrots, chopped
4 cups veggie broth or stock
14 oz. can petite diced tomatoes (regular work fine too)
15 oz. can white beans (drained and rinsed)
3 cups of water
1 1/2 tsp. herbs de Provence
salt and pepper to taste
In a large stockpot, drizzle about one tablespoon of olive oil. Saute the onions, garlic, carrots and celery until the veggies are tender. Then add in the zucchini and potatoes. Stir for a minute or two. Add in the broth, water, diced tomatoes, white beans and seasoning. Stir to combine.
Allow the soup to simmer on medium-low heat for at least one hour. The longer the better...the flavors need time to mingle. Before serving taste for seasoning. Add more salt and/or pepper if needed.
Serve with crusty bread and enjoy!