Recipe: Kid-Approved Fall Soup!

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We know kids can be picky when it comes to soup! Once they have fun chopping veggies and putting it all together in the pot along with some fun-shaped pasta, they’ll be ready to devour it! If you’re nervous about chopping with small fingers, check out our kid-safe knives in our Marketplace. They give kids the opportunity to practice cutting food without running the risk of cutting themselves.

This recipe is pretty flexible, so use what you have on hand. If you don’t like onion, skip it! Want some variety, try parsnips along with the carrots. Just be sure to cook veggies according to heartiness. The more dense the vegetable, like carrots, the longer the cooking time. The more water a veggie has, like zucchini, the shorter the cooking time.

If you have a question, send us an email at [email protected].

Minestrone Soup

  • 2 tablespoons oil (we use grapeseed oil since it has a high smoke point and won’t burn)

  • 1 /2 onion, diced

  • 1 clove garlic, minced

  • 2-3 large carrots, diced

  • 2-3 celery ribs, sliced

  • 1 cup green beans, cut into 1” pieces

  • 1 small zucchini, diced

  • 1 bell pepper, diced

  • 2 cans cannellini beans, drained

  • 1 can crushed tomatoes

  • 6 cups broth

  • 1 teaspoon dried rosemary or other herbs

  • 1 ½ teaspoons salt

  • 1 ½ cup dry small pasta (like ditalini or orecchiette, or use alphabets if you can find them!)

  • ¼ cup parmesan cheese

  1. Prepare all of the vegetables. Because of similar cooking times, the onion, celery, and carrots can get combined in one area, and the pepper, zucchini, and green beans can get combined in another.

  2. If you want a thicker consistency soup, or if your crew doesn’t enjoy beans in plain sight, pour 2 cans of beans with a bit of liquid into a food processor and puree, or mash the beans and some liquid in a medium-sized bowl.

  3. Heat a large soup pot and a tablespoon of oil over medium-high heat. Add onion, carrots, and celery. Cook until the onions are translucent. Add garlic and cook for one more minute, stirring constantly.

  4. Add remaining veggies, beans, crushed tomato, broth, herbs, and salt to the pot and stir to combine. Bring to a boil.

  5. Add pasta and cook for the recommended time, stirring occasionally.

  6. Remove from heat and stir in parmesan.