I try not to write looooong stories before my recipes to prevent scrolling fatigue, but here’s a tiny one: When I first had my husband’s grandma over for dinner, I bought minestrone (her favorite soup) from an Italian restaurant to serve her. It cost something like ten dollars a bowl, which was tight for me, but I wanted to badly to make a good impression on her, and she’s known to be a bit of a picky eater. Years later, I still serve her minestrone, but now it’s my recipe, and dare I say, she likes it even better than that first bowl of wildly expensive restaurant minestrone.

This soup is the perfect recipe for a cozy fall or winter day, and it’s adaptable for gifting to almost anyone. Dairy free? Check. Vegetarian? Check. Gluten free? Well, check…if you use GF pasta!

Ingredients

• 2 T avocado oil
• 1/2 onion, chopped
• 2 cups chopped carrots (about three)
• 2 cups chopped celery (about three stalks)
• 1 (6oz) can tomato paste
• 1 can white beans, not drained
• 1 can kidney beans, not drained
• 6 cups water
• 3 T Italian seasoning (yes, tablespoons)
• 2 tsp salt
• 1/2 tsp black pepper
• 2 cups (dry) of small pasta, like mini penne or mini farfalle

Instructions

In a large pot (I use my dutch oven), heat the avocado oil and add in the chopped onion, carrots, and celery. Saute for 10 minutes or so, then add everything else except the pasta. Bring to a boil, then lower to a simmer for 45 minutes. Add the pasta and cook for 15 more minutes, then serve with crusty bread. This freezes so beautifully. If you choose to use broth or stock in place of water to bump up nutrition, reduce the salt amount.