We had family in town this past week and ended up eating out at restaurants most nights, resulting in some vegetables that sat in our fridge a bit too long. I was craving minestrone soup and figured it would be a great opportunity to use up some of our sad-looking vegetables from our local farm.

This soup turned out perfectly. It’s flavorful, filling, and perfect for a cozy fall night. We paired our soup with some toasted sourdough bread and it was fantastic!

Try this out with whatever you have in your kitchen!

Cozy Fall Soup Recipe

This recipe made 8 generous portions of soup. Cooking in bulk is my favorite way to meal prep some delicious meals. My husband and I enjoyed this soup for dinner, lunch the next day, and were able to freeze 4 portions for future meals.

Ingredients

• 5 small carrots, sliced into thin rounds
• 4 thin celery stalks, chopped
• 3 small shallots, thinly sliced
• 1 potato, finely chopped (optional, I needed to use this)
• 2 small zucchini, diced into 1/4 inch cubes (optional, I needed to use this)
• 1 cup of green beans, cut into 1/2 inch pieces (optional, I needed to use this)
• 6 cloves of garlic, finely chopped
• 1 cup of finely chopped cilantro (optional, I needed to use this)
• 1 large pepper, finely chopped (optional, I needed to use this)
• container of beef stock
• large jar of crushed tomatoes
• jar of tomato paste
• 1 can of roman beans, rinsed
• 1.5 cups of farro (could have used traditional pasta for minestrone, but we had this on hand)
• 3 slices of dried jalapeno for heat (optional)
• 2 tbsp dried thyme
• salt, pepper, and paprika to taste

Process

1. Place a pot on medium-low heat on your stove. Once heated, add olive oil, carrots, celery, and shallots to the pan. Allow to cook until the shallots are softened.
2. Add potato, zucchini, green beans, and pepper to the pot, allow to cook for about 5 minutes, stirring occasionally.
3. Add garlic, cilantro, farro, stock, crushed tomatoes and paste, beans, and jalapeno to the pot. Mix well.
4. bring to a low boil and add salt, pepper, paprika, and thyme. mix well.
5. Simmer on low for about 40 minutes, or until the farro is fully cooked and soft.
6. Serve and enjoy!

Thanks for reading, I hope you enjoy this recipe! If you’d like to check out other recipes that we have posted, click here.