JJ’s Minestrone Soup

Every week or two I do a little inventory on what’s in the pantry and fridge so I can restock and cook whatever I have left from catering jobs or video shoots. One of the best, yet easiest things to cook when cleaning out the fridge is Minestrone Soup. It’s never an exact science. Use whatever veggies and meat (if you’ve got it) in the soup. In my pantry, I like to keep stocked: canned tomatoes, chicken stock and different kinds of beans. And, I always have some kind of pasta or rice leftover from catering. I used sandwich bread for some garlic toast to serve alongside my Minestrone Soup. With these simple ingredients you can make a delicious, hearty and healthy pot of homemade soup!

What I had on hand…

  • 1 yellow onion

    Minestrone Soup
  • 2 handfuls turkey peperoni
  • 3 celery ribs
  • 2 carrots
  • 4 garlic cloves
  • 28 oz can whole tomatoes
  • 1 tsp freshly grated nutmeg
  • 1 tbs fennel seed
  • 15 oz can cannellini beans
  • 3 1/2 cups chicken stock
  • grated parmesan cheese
  1. heat soup pot over medium heat. dice onion, drizzle pot with olive oil and scoop in onions.
  2. rough chop turkey peperoni and add to pot. dice carrots and celery and add to pot. roughly chop garlic, add to pot. season with salt and pepper and mix everything up.
  3. pour in can of whole tomatoes. add fennel seed and grate in nutmeg. let simmer for about fifteen minutes.
  4. after soup has simmered, use a potato masher to break up tomatoes until tomatoes are a chunky consistancy. add cannellini beans and chicken stock and let come to a soft boil again then lower heat to low cover and let simmer about ten minutes more.

Serve alongside garlic toast and garnish with parmesan cheese.

Makes about 4-6 servings

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