Oh, hey guys! Sorry, was that a microaggression? I want to clarify that I wasn’t assuming anyone’s gender there. I honestly couldn’t care less how many penises or butt holes you have.
Anyway, I don’t know if y’all noticed, but it is fall (oh, I just now got why southerners say y’all, it’s to avoid the microaggression!) I’m so, so sorry this blog doesn’t have any pumpkin recipes yet. It’s not going to change today. What will change is the number of soup recipes we have to offer you. Thanks to my productive garden this year, and the fact that there isn’t an Olive garden within 25 miles of me, I decided to make my own minestrone.
I adapted this recipe from many, many minestrone recipes. I also only used what I had on hand since I really didn’t feel like going to a grocery store. I also think this is one of the few places that whole wheat noodles would work really well.
Onion powder (or about ½ an onion if you don’t hate onions)
Garlic powder (or a few cloves of garlic)
1 zucchini, chopped into bite sized pieces
Several cups of fresh tomatoes, diced (or a can of diced tomatoes)
About 6 cups of vegetable broth
A handful of fresh basil or 1-2 tsp dried
1-2 tsp dried herbs de provence spice blend
1 tsp oregano
1 can of chickpeas
About 8 oz pasta
Salt and pepper to taste
Optional veggies that often go in minestrone, but that I did not have on hand: carrots, spinach, potatoes)
Heat oil in a large pan, and sauté garlic powder and onion powder briefly until fragrant. Add carrots, zucchini, tomatoes, chickpeas, and other dried spices. Cook for a few minutes. Then add broth and bring to a simmer. Add pasta and continue to simmer. A few minutes before the pasta is done, add in your fresh basil and other greens if using.
Serve with obscene amounts of parmesan.