Before you think I’m crazy for making soup in the summer, know this… We’ve had an incredibly mild summer here in NJ. Heck today is August 19th and the ac is off and the windows are open, that never ever happens!! We’ve had many cool nights and thats what put me in the mood for a bowl of comforting Quick & Easy Minestrone Soup! Chock full of beautiful veggies, a bit of salty pancetta, homemade chicken broth and some elbow pasta. Serve up with some warm Italian garlic bread and that my friends is comfort in a bowl!

Diced up pancetta is browned in a little bit of olive oil. The garlic, carrots and celery go in next and are cooked until softened. Stir in a can of diced tomatoes along with the juices, a couple cans of cannellini beans and broth. Simmer for about 20 minutes. Stir in a few handfuls of fresh baby spinach, cook a few more minutes and then stir in some cooked elbow pasta. This soup is so simple but one of my favorites anytime of year!

NOTE: I know homemade broth isn’t something you’ve always got on hand but I will say, there is no comparison in flavor to store bought. Thankfully I have a little trick for you to liven up store bought broth. While you are prepping the veggies add the broth to a pot along with 3-4 heaping Tbsp of tomato broth, some fresh parsley and a bay leaf. Simmer for 15 minutes. This simple step really does enhance the flavor nicely!

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