To Fall

Fall.  Autumn.  The lovely bittersweet smelling season is upon us.  The desire for warm, comforting food often follows.  


So, what better way to start this season than with some vegetable minestrone as a nod to what is left of summer vegetables and those that are in season now.  


Why vegetable minestrone?  Well, allow me to provide une petite histoire.  I noticed on the kitchen counter that my Dad (he is a school teacher) had gotten some groceries to make lunch packing easier.  One item happened to be a can of veggie minestrone.  I was aghast at the sodium content.  So, I convinced him to allow me to make something better with a lot less chemicals and salt.


Soups are wonderful and versatile, i.e.  Do what you want with them.  Have fun, be creative.  


I told my Dad that he needn't worry as I would put everything he like in it.  He is a picky eater.


So, here it is:


Picky Eater's Vegetable Minestrone
1 medium Idaho potato, chopped
1 large oignon (onion), chopped
2 gousses d'ail (2 garlic cloves), minced
1 red bell pepper, chopped
2 courgettes (zucchini), chopped
Baby carrots (as many or as little as you like; you can substitute regular carrots too), chopped
1 large can of tomatoes in sauce
2-3 cups vegetable broth
2 cups d'eau (water)
Des épices (Spices) [feel free to substitute/omit spices]
-sel/poivre (salt/pepper)
-basil
-garlic powder
-herbes de provence
-red hot pepper flakes


1.  Heat olive oil in a dutch oven.  When it begins to boil, ajoute (add) the minced garlic and spices.

 2.  After the spices become fragrant (2 min.), saute the onion until it softens and becomes slightly translucent.  

 3.  Mix in the pomme de terre (potato) and carrots.

 4.  Bit by bit add the rest of the vegetables along with some of the stock and water.  Bring it to a boil and then simmer, covered for 10 minutes.  
5.  Add in the canned tomatoes.  Feel free to add in some fresh if you have some lingering from the cusp of summer too.  Bring to a boil.  Then let simmer, covered for 20-30 minutes.

 6.  Soup is done when the potato and carrots are tender.  You can let it simmer on low heat for an hour or two to really let the flavors blend.

 6.  Enjoy!  *Note:  Feel free to add some fresh basil or spinach tossed in.  You can also sprinkle some cheese or add some hot sauce to give it a spicy kick.