Cool nights, the leaves are starting to change colors and we're seeing pumpkins and a variety of apples at the farmers market... It's undoubtedly my favorite time of year. I love the changes fall brings. Its like a fresh start. I'm fully embracing the fall flavors and warm comforting dishes that come with the change of the season.
This White Bean Minestrone is perfect for transitioning into fall. I use zucchini and spinach to boost the nutrients and then top it with homemade pesto which take the flavors to the next level. Perfect for using up zucchini and basil from the garden this time of year!
Ingredients:
3 tablespoons of olive oil
2 carrots, chopped
2 celery stocks, chopped
2 small zucchini, sliced
1 onion, chopped
6 cloves of garlic, minced
2 jars cooked cannellini beans
6 cups vegetable stock
1 tablespoon fresh rosemary, chopped
1 parmesan cheese rind
top with pesto
Instructions:
Saute onion, garlic, carrots and celery for 6 - 8 minutes over medium heat. Add chopped rosemary and salt and cook until fragrant. About 2 minutes. Add white beans, mashing about half of them to thicken the soup. Next, add vegetable stock and parmesan cheese rind. Bring to a boil and then lower to a simmer for 15 minutes. Add zucchini and spinach and cook for another 5 minutes. Serve topped with pesto or freshly grated parmesan cheese. I love this paired with a crusty piece of bread or homemade garlic toast - bread toasted, drizzled with olive oil and then rubbed with raw garlic. Happy Fall!
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