So, Laura has recently delved into home-made cooking full force.  She has always enjoyed making things but mainly focused on bread, pies, brownies, cakes, and more bread.  But recently we have decided that it has become more budget friendly to plan dinners.  Now, we plan a couple of meals for the week ahead and make them over the weekend.  This has been awesome!  Laura has made some awesomely yummy dishes.  However, the problem now seems to be that we don’t have enough room in our freezer for all of the left overs.  Two people just can’t eat 3 entire casseroles and 2 desserts in two or three days.  In light of all of this, Laura has cranked out some yummylicious dishes which, because they were so good, I decided to share them with the greater public so y’all too could enjoy some heart-warming, soul-melting, comfort-giving vittals.

One of the first dishes Laura made was a home made minestrone soup.  Now, I for one, don’t gravitate toward odd vegetables even though I know they are good for me, so I was a little skeptical when spinach, and zucchini, and kidney beans, and onions were being thrown into the boiling cauldron.  But honestly, when this soup was finished, it was really tasty and super good for you.  I liken it to eating an entire vegetable garden in a bowl.  The soup had great flavor and many different veggies for a complete balanced meal.  And to put it another way, Laura judges the quality of minestrone by if she has to add salt or graded paremesan cheese.  None of those ingredients became an addition.  Straight up plane Jane worked for us!  So all in all, this minestrone rocked our world and we hope it rocks yours as well.

Here is the recipe for the scrumptious, vegetable-garden-in-a-bowl minestrone soup.

This is what it looked like in the pot…mmm…