Minestrone Soup

In cooking, and in life, my mom is my harshest and most valued critic. So when she took a sip of my homemade Minestrone, and said it tasted so much better than the canned stuff she remembers, it felt like a win! . . *Recipe* - 1 T butter - 1 T oil - 1 onion, diced - 1 T garlic, minced - 1 carrot, diced - 1/2 zucchini, cut into half moons - 1 red potato, diced - 2 celery stalks, diced - 14 oz can of crushed tomatoes - 1 can cannelini beans, drained and rinsed - 4-5 cups of beef stock (or chicken or veggie) - 1 sprig of rosemary - 1 bayleaf - Salt to taste - 1-2 t black pepper - 1 c any small pasta - 2 c baby spinach - Parmesan rind or 1 heaping tsp of ghee - Pancetta or thick cut bacon (optional)

• I wanted to keep my soup vegetarian, but you can cook up your bacon or pancetta now and then cook your veggies in the tenderer fat. If not, in a large pot melt butter with oil. Oil helps the butter to not burn. Add onions, garlic, carrots and celery with a pinch of salt for 4-5 mins until the veggies soften. • Add your bay leaf, oregano, and rosemary sprig and cook for 1 min. • Add in your beans, stock, and crushed tomatoes and simmer for 20-25 mins. At this time if you have a Parmesan rind you can add it in. It slowly melts and gives the soup a nutty, creamy taste. I didn’t, so I added a teaspoon of ghee which brings out a similar taste. • Check your season and adjust accordingly. Then stir in your pasta and cook for another 10 mins. until pasta is cooked. • Add in your spinach leaves and stir. They wilt within a few moments so you can turn off the heat now. • You can remove the bay leaf and rosemary stalk at this time. Don’t feel limited to the veggies in this recipe. Use what you have on hand and tweak as you see fit. With thanksgiving just a few days away, lose the stress of what to make for your family as you prep for the big dinner, and make this deliciously easy soup. • Serve with a piece of bread or breadsticks with some grated Parmesan on top.