This is one of my favorite homemade lunches lately. 🙂 I made a large batch of this minestrone soup and canned it all to last me for a few months. Here’s how I made it:
I started with a large bunch of tomatoes (maybe about 15-20 tomatoes), and started by removing the skins. To do this, I made an X with a paring knife in the bottom of each tomato, and them put them in boiling water for a few minutes until the skins started to come loose. Once the skins started to come off, I put the tomatoes into ice water for a few more minutes. Once all the skins were removed, I loosely chopped all the tomatoes and started cooking them in a large stock pot to make the base of the soup.
In a separate pan, I started the other part of the soup base. I sauteed a few cloves of garlic and some chopped onion in some olive oil until lightly golden, then added the mixture to the soup base. I then added in some chopped rosemary and oregano, a little freshly ground salt and a lot of freshly ground pepper. I also put in three whole bay leaves, which I removed once the soup was finished cooking.
From there, I added a few cans of beans; some garbanzo and some mixed. I also added a variety of chopped vegetables: carrots, celery, sliced mushrooms, and red and yellow bell peppers. I let this all cook over a medium flame until the veggies were nice and soft. From there, I went through the canning process, and have been enjoying this soup for the past couple of months! So much better than any store bought soup!