I love soup. I mean, I really, really love soup. Its pretty much the perfect comfort food to me. When I was in college, that was always what I told my mom I wanted for dinner when I headed home for a weekend. Her vegetable soup was all I needed. This has carried into my adult life. Plus soup has the magical ability, much like a quiche or frittata, to be able to use up those veggies hiding in the back of the crisper drawer.

The fall vibes are in full force at our house. I have already made pumpkin scones, pumpkin scotchies, and a few pumpkin lattes. Our fall garland is up and we have the windows open all the time to catch the cool breeze. Which can only mean one thing — it is soup season! So today, inspired by the Dean Martin playlist my husband put on, I made a big batch of Minestrone in my Instant Pot. This recipe can easily be made on the stove or even in a crockpot if you want.

Minestrone by definition is a soup that can use up those vegetables that are at risk of having to be tossed. Minestrone more or less just means a vegetable soup with pasta (or rice) and topped with parmesan. I include what I always have around in the recipe list below, but you can always go crazy and throw in other things!

As a reminder, it’s crucial to buy quality ingredients to start. Canned tomatoes are definitely not created equally. As I mention in my ratatouille recipe, San Marzano’s are the best. And not “San Marzano-style” but actual D.O.P./Certified San Marzano tomatoes. Cento makes them and you can find them at most stores. Plus there is just something fun about using tomatoes that have been grown in volcanic ash from Mount Vesuvius.

So go through your fridge and gather those last-chance veggies and make a cozy pot of minestrone soup. If you’re anything like me, this is best enjoyed with a thick slice of buttered bread and a Hallmark Channel fall movie.

Minestrone Soup

Ingredients

28 oz can of whole, peeled tomatoes
1 onion (yellow or sweet are best) chopped
2 medium-sized carrots, washed and sliced into coins (you can also use baby carrots if that’s what you have, but put them into 1/2 inch chunks)
4 stalks of celery, leaves and all, chopped (I save the celery hearts for soups)
A few cloves of garlic or a spoonful of the organic, jarred variety
A small handful of fresh basil, torn up
3 cups of spinach (you can chop it up or not)
24-32 oz of organic chicken stock
1 medium zucchini, cut into half-moon slices
16oz can of white cannellini beans, rinsed
8 oz pasta (I use what I have on hand; this time was TJ’s Fall Zucchette Pasta)
1 Tbs Italian spices
Salt & Pepper (I use Trader Joe’s Garlic Salt)
Splash of Olive Oil
1/2 cup red wine (optional)
Freshly grated parmesan cheese for topping
Parmesan rind if you have it

To Make

Add chopped onions and splash of oil to the pot over medium heat (if using Instant Pot, use Saute function). Season lightly with salt and pepper. Saute for 3-4 minutes until they begin to soften. Add garlic and saute for another minute.
Add carrots, celery, and any other firm vegetables if using. Saute until the bottom of the pot begins to brown (the frond). Once it does, add the red wine (or a splash of chicken broth) and use a wooden spoon to stir and scrape the frond off the bottom. Reduce the heat to medium/low (If using Instant Pot, hit Cancel).
Add the tomatoes (use your hand to break up the whole tomatoes), zucchini, beans, pasta, Italian spices, parm rind and chicken broth. Stir to combine. Add additional salt and pepper to taste.
Stir in spinach and basil. Put the lid on and bring to a boil (If using an instant pot, put the lid on, and use manual pressure for 6 minutes). Reduce the heat to low and let simmer until the pasta is cooked. Depending on the pasta size, this can be up to 25 minutes.
Remove from heat (If using an Instant Pot, use a natural release). Remove the parm rind.
Serve topped with the freshly grated parmesan.

Note: If you choose to use a crockpot, just throw everything in the crockpot and cook on low for 4 hours.

Note: Other great things you can throw in:

Kale
Fresh tomatoes
Shallots
Green beans
Rice instead of pasta (but if its leftover and already cooked, wait until the last minute)