As the leaves begin their annual confetti parade and the air transforms from sauna-level humidity to cozy sweater weather, there's no better way to welcome fall than by diving headfirst into a bowl of homemade minestrone soup. And folks, we're not talking about perfectly uniform, meticulously chopped ingredients here. No siree, we're going full-on rustic style, celebrating the delightful chaos of unevenly cut pieces that give this soup its unique character.
So, put on your favorite mismatched socks, because we're about to get whimsically wild with our minestrone adventure including mushrooms, zucchini, and a blend of beans and vegetables. Let's embark on a culinary adventure that's as quirky as it is comforting!
To add a touch of homegrown charm, I'm excited to share that my small garden harvest, nurtured throughout the summer, has found its way into this delightful minestrone creation!
Ingredients
For your rustic mushroom and zucchini minestrone soup, gather these ingredients in stage 1:
Olive Oil: 2 tablespoons (because unevenly spread oil adds character)
Onion: 1 large, roughly chopped (for that rustic charm)
Carrots: 2 large, unevenly sliced (because carrots come in all shapes and sizes)
Celery: 2 stalks, irregularly chopped (because celery enjoys a little chaos)
Garlic: 3 cloves, minced (minced with a touch of quirk)
Mushrooms: 8 ounces, assorted types, roughly chopped (let the mushrooms express their individuality)
Zucchini: 1 large, or 2 small sliced into thick rounds (because zucchini wants to join the party)
Stage 2: Add the the tomatoes, beans and broth, bring to a boil and add pasta. If you're like me you will add water instead of broth, when the water comes to a simmer add bouillon and then let come to a boil, add pasta. Then bring back down to a low simmer for 20-30 min.
Canned Tomatoes: 1 can (28 ounces), roughly crushed with your hands (hands-on cooking at its best), I used canned cut tomatoes and they worked too.
Cannellini Beans: 1 can (15 ounces), drained and rinsed (let's unite these beans)
Kidney Beans: 1 can (15 ounces), drained and rinsed (ditto)
Vegetable Broth: 8 cups (to keep this party going) I used vegetable bouillon and added it after the water was boiling.
Pasta: 1 cup, any type you prefer, broken into random pieces (random like a mixed-up puzzle or macaroni pasta works too)
Finally it's time to ladle your rustic homemade mushroom and zucchini minestrone soup into bowls, and if you'd like, sprinkle some grated Parmesan cheese on top. Serve with crusty bread for the ultimate cozy fall experience. Even the cheese can be sprinkled with a touch of randomness! Though I didn't even need cheese.
I love to embrace the beauty of fall with a steaming bowl of rustic homemade minestrone soup, where the flavors are as whimsical as the season itself. With unevenly chopped vegetables, hearty
mushrooms, and zucchini joining the party, this soup embodies the cozy, comforting essence of autumn with a side of humor. So, get creative with your chopping, savor the rich flavors, and enjoy the rustic charm of this classic Italian dish with a twist. Fall has never tasted so good or been so delightfully uneven!
Fall Minestrone Soup
Ingredients
For your rustic mushroom and zucchini minestrone soup, gather these ingredients:
Olive Oil: 2 tablespoons (because unevenly spread oil adds character)
Onion: 1 large, roughly chopped (for that rustic charm)
Carrots: 2 large, unevenly sliced (because carrots come in all shapes and sizes)
Celery: 2 stalks, irregularly chopped (because celery enjoys a little chaos)
Garlic: 3 cloves, minced (minced with a touch of quirk)
Mushrooms: 8 ounces, assorted types, roughly chopped (let the mushrooms express their individuality)
Zucchini: 1 large, or 2 small sliced into thick rounds (because zucchini wants to join the party)
Canned Tomatoes: 1 can (28 ounces), roughly crushed with your hands (hands-on cooking at its best), I used canned cut tomatoes and they worked too.
Cannellini Beans: 1 can (15 ounces), drained and rinsed (let's unite these beans)
Kidney Beans: 1 can (15 ounces), drained and rinsed (ditto)
Vegetable Broth: 8 cups (to keep this party going)
Pasta: 1 cup, any type you prefer, broken into random pieces (random like a mixed-up puzzle or macaroni pasta works too)
Fresh Basil: A handful, torn into bits (because basil deserves a rustic twist)
Salt and Pepper: To taste (seasoning is an art, not a science)
Parmesan Cheese: Grated, for serving (optional, but why not sprinkle unevenly for fun?)
Instructions
Sauté the Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the roughly chopped onion, unevenly sliced carrots, and irregularly chopped celery. Sauté for about 5 minutes until they start to soften, or until they decide to waltz together.
Toss in the Rest: Now, add the sliced zucchini, mushrooms, beans and vegetable broth to the mix and give everything a good stir. Let it come to a boil and then reduce the heat. I didn't have vegetable broth I had a vegetable bouillon which I tossed in after the water came to a simmer. Rustic style to the max!
Add Pasta: Throw in the broken pasta pieces. Cook until they are al dente, following the package instructions. Remember that rustic style means embracing the uneven lengths of pasta! It's like a pasta adventure in every bite.
Season and Garnish: Season the soup with salt and pepper to taste. Finish by tossing in the torn fresh basil leaves. Let your basil express itself, and don't forget to add a dash of whimsy.
Serve with Love: Ladle your rustic homemade mushroom and zucchini minestrone soup into bowls, and if you'd like, sprinkle some grated Parmesan cheese on top. Serve with crusty bread for the ultimate cozy fall experience. Even the cheese can be sprinkled with a touch of randomness!