I love fall! And even though California doesn’t truly have the seasons in the same way as the rest of the country, we’re really good at faking it. I’ve noticed many trees nearby that are a vivid red. I know they can’t be the same kind of tree as they have in New England. That’s okay with me ’cause I love fall colors.
And while we don’t have true chilly, fall weather (lately we’ve had very warm days in the 80s) it does cool off at night — to about 50. The crisp air is so pleasant. It’s made even moreso with a pot of bubbling soup or some other harvest-type menu. This recipe is one of FishPapa’s very favorites. It makes use of lots of vegetables as well as Italian spices. It’s a stick-to-yer-ribs kind of meal. No matter where you live, you’ll want to try our Minestrone!
Minestrone Soup with Sausage
1/4 c. olive oil
1 onion, chopped
2 carrots, peeled, trimmed and thickly sliced
2-3 potatoes, peeled and diced
1 zucchini, washed, sliced and quartered
1 bell pepper, cored, seeded and cut into ½ -inch squares
1½ cups frozen cut green beans
8 cups beef, chicken or vegetable broth
1 8-ounce can tomato sauce
28-ounce petite diced tomatoes
1 regular can garbanzo beans OR white cannelini beans
2 T. oregano
1 T. basil
1 cup small pasta, such as shells OR 1 pound tortellini
salt and pepper
1 1/2 pounds Italian sausage, cooked, drained and sliced
grated parmesan to garnish
Heat oil in large pot over medium heat. Add onion and sauté 10-15 minutes. Stir in carrots and sauté 2-3 minutes, stirring occasionally. Add potatoes, pepper, and zucchini, sautéing each vegetable 2-3 minutes before adding the next. Add broth, tomato sauce, tomatoes, white beans, and spices. Heat to boiling. Reduce heat and simmered covered over low heat from 30 minutes to 3 hours. Taste and adjust seasonings. Salt and pepper to taste. 15 minutes before serving, bring to boil and stir in pasta. Stir in sausage and continue cooking until sausage is heated thoroughly and pasta is completely cooked. Garnish with a sprinkling of parmesan cheese.
This is a fantastic recipe for the crockpot! Saute in a frying pan as recipe directs, but then combine all ingredients, except noodles and meat, in the crockpot. Turn pot to low and allow to simmer during the day. Twenty minutes before serving time, adjust seasonings, turn heat to high and add pasta and meat. Leaving the cover off also allows soup to thicken slightly.
What’s a special Harvest or Halloween time recipe that you like to make? Share it with us!
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Related posts:
(Never) Too Many Pumpkins
How ‘Bout Them Apples?
Recipe Swap Revue (past swaps and a schedule for future recipe exchanges)
The Meat and Potatoes Edition
PS It looks like BooMama is hosting a soup swap, so hop over there for some soup/crockpot inspiration.
{ 5 comments… read them below or add one }
This looks perfect for a chilly day! I love minestrone… and pasta fagiole (pretty sure I spelled that wrong : )), but I haven’t found the “perfect” recipe for that one yet…
Ditto everything JessieLeigh said above. Exactly what I was going to say! Wow, all of our great minds think alike, right!?
Yeah! Here’s my version of Shepherd’s Pie: http://thekerrieshow.blogspot.com/2008/10/need-more-thyme.html
Also, I used my CVS extra card in new and obscene ways the other night! got deodorant and soap for Mac Daddy, and got back $4 extra care bucks; bought cold meds for the kids (always need those) and got back $10. i wouldn’t have thought of it without frugal little FishMama on my shoulder!
delicious! Love the addition of Italian sausage to the soup.
This Soup is amazing. I never got it right before until today.. i just wasn’t brave enough with the herbs and oil. thanks xo
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