Happy week of Halloween! We have to have a soup this week, right? I adore soup all the time for one very good reason: leftovers are the best of all the food groups. Anything fried gets mushy, bread-based stuff never reheats well, microwaved leftover veggies are satanic…you get it. Soup always works fresh or reheated, so in these little-kid years if I have time to cook extra on the weekends or early in the day I make soup and then am DONE for a meal later on, usually in the evening when everything has gone to hell, toddler-behaviorally-speaking.
Last year our go-to soup was this sausage kale number, which is still probably one of my favorite things I make ever. This minestrone is on the same playing field with the combination of veggies, meat, and noodles that work so well together. Green beans and beef to me are super delicious, and the base of the soup is tomatoes, stock, and garlic for extra flavor. You could absolutely make this vegetarian with beans instead of beef, or use both for an extra shot of protein.