Vegetable Minestrone Soup

vegetable minestrone

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

I have been experimenting with a lot of soups using apples and squashes this fall, but the other day I was craving a hearty soup as satisfying as a meal. A friend mentioned a soup that was said to be a favorite recipe of two sisters in Italy who ate it every single day. As she listed off the ingredients (spinach, carrots, eggplant, leeks, etc) I knew this was something that was right up my alley and with a day at home, it was the perfect activity.

Ready in about an hour, this comforting and wholesome soup was even a hit with both of my kids who gobbled it up and kept saying how delicious it was. I loved it for its use of multiple veggies and beans for a healthy winter soup. I am looking forward to making this again and again and again.

Speak Your Mind