It was an incredibly rainy day here in Hillsborough. I decided that it was a good day to make some soup since it was also a bit chilly outside as well. As always, I made my mom’s minestrone soup recipe since it is the easiest recipe that I have found and it is also quite tasty. If you are looking for an easy soup to make on these cold winter nights, here is the recipe…

Start by sauteing 1 large onion and 1 garlic clove with 2 tablespoons of olive oil in a large pot or Dutch oven. Add 3 quarts of vegetable stock, 3 chopped carrots, 2 medium potatoes (diced), 1 can of kidney beans (undrained), 1 6-ounce can tomato paste, 2 sliced leeks, 1 teaspoon oregano, and 1/2 teaspoon of thyme. Cook on simmer for about 1-2 hours. Once the soup has started boiling, lower the temperature to simmer and add  1 chopped zucchini, 2/3 cup frozen peas and 1/2 cup chopped parsley. Cover and cook for another 20 minutes. Shortly before it is time for dinner, cook 1 cup of macaroni. Add some macaroni to each bowl and top with the soup.

This soup is delicious and filling and any hungry family ought to enjoy it. Additional note: If you think that you will end up with leftovers, cook the macaroni separate and just add some macaroni to each soup bowl before serving the soup.