Fall is one of the special times of the year. The vibrant colors, the sparkling sun (which is very very soothing after the the burning summer sun of Texas), the light breeze with an occasional nip which reminds you that winter is not far away but at the same time makes you breathe in and soak up the warmth of the daylight, that sudden rustle you hear that gathers up all the fallen leaves to a heap at the corner – it is like the nature is whispering and planning to make everything around look and feel beautiful!
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A plain old lentil soup, can bring immense comfort sometimes.

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I love Mediterranean food; any time of the day, any number of days, I can just indulge into the wonderful warm flavors of the food. The best part about Mediterranean cooking is that it combines taste, flavors & the health factor all together.
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Minestrone Soup

The amazing Olive Garden Minestrone Soup is our all time favorite. We do not have to worry what the kids are eating as they smack this down real quick… the beans, the vegetables and all things nutritious.

So why should it be just in Olive Garden?  Below is the recipe of the all vegetarian minestrone soup I make at home.

Ingredients:

1. 1/4 cup chopped onion
2. 1/2 cup celery chopped
3. 2 cello carrots chopped
4. 1 small potato peeled and chopped
5. 1 small can of red beans drained
6. 1 small can of cannelini beans drained
7. 1/2 cup of Italian beans(frozen)
8. 2 cloves garlic chopped
9. 1 bay leaf
10. 1 tablespoon Olive Oil
11. 1.5 cups baby  spinach (may be substituted with frozen spinach)
12. 1 cup V8 ( may be substituted with tomato puree half cup mixed with half cup of water)
13. 1/2 cup chopped fresh tomatoes
14. 1/4 cup shell or elbow pasta
15. 1 zucchini chopped
16. 1/4 teaspoon dried oregano
17. 1/2 teaspoon dried basil
18. 1 teaspoon freshly chopped parsley
19. Salt and crushed Black Pepper to taste
20. 1 tablespoon parmesan cheese

Preparation:

Heat oil  and saute garlic and onion till glazed and clear, but not brown. Add the celery, potato, carrots, Italian beans and saute fir another 7-10 minutes.

Add the zucchini, chopped tomato, oregano, basil and stir it for another 5 minutes.

Add the V8, bay leaves, red beans and cannelini beans.

Add another cup of water, cover and simmer for about 45 minutes at low heat.

Uncover, add the spinach leaves, pasta, salt and black pepper, and cover it back again and simmer for another 15 minutes.

Garnish with parsley and parmesan cheese.

Serve with hard crusted country bread, or sour dough bread or any of your favorite bread.