Autumn Minestrone

This hearty stew is a flavor bomb that you can easily mold to your taste. Make it hot and spicy with plenty of Aleppo/red pepper flakes and sausage, or keep it on mild side. It is equally as delicious and full of protein if you prefer vegetarian style, by using vegetable stock and omitting any meat or replacing meat with mushrooms.

For 4-6 servings

2 T olive oil 

1 small onion, diced

1 cup mixed bell peppers, diced

1 medium carrot, diced

1 stalk celery, diced

1 fennel bulb, diced

3-5 cloves garlic, minced

2 cups chicken or vegetable stock

1 quart tomato sauce, or can crushed tomatoes

1-2 cups short pasta

1 T fennel seed, toasted** and ground

1/2 - 1 t Aleppo or crushed red pepper flakes

1-2 cups favorite style beans, cooked* (or 1 can) 

1 c cooked Italian sausage or sliced meatballs (optional)

2 cups chopped kale or other hearty greens

Herbamare seasoning (or salt) and freshly-cracked pepper to taste 

2 T fresh rosemary, thyme, and oregano (1 T if using dried Italian Seasoning)

Splash of red wine vinegar

1/2 cup grated Parmesan cheese

Instructions

Sauté onions, peppers, carrots, celery, and fennel bulb in olive oil over medium heat until lightly caramelized, then add garlic the last few minutes to prevent burning. Include sliced mushrooms if you want a meaty stand-in for a vegetarian version. Deglaze pan with broth/stock and tomatoes, then add pasta and simmer until al dente, about 5-10 minutes, depending on style of pasta. Aim for about 2 cups of larger pasta like farfalle, but less if using a small pasta, such as orzo. Check pasta box for serving size suggestion. Drop in a rind of parmigiano reggiano if you have it--it adds incredible depth of flavor. Stir in ground fennel seed, red pepper flakes, beans, greens, herbs, and meat if using, and bring back up to temperature. Taste for seasoning, adjusting to suit your preference. Add vinegar if so desired, and simmer for another 15 minutes or more. Top with cheese and serve with crusty garlic bread. Refrigerate any leftovers. It gets more flavorful each day!

*Dried beans can be quickly cooked in a pressure cooker in about 25-30 with natural release (follow manufacturer's instructions), or soaked for 4-6 hours and simmered for about an hour or so, until tender.

**Toast fennel seed in a dry skillet over medium heat while stirring constantly until golden and fragrant, then grind with a mortar and pestle or in an electric spice grinder