Soup is one of the greatest ways to combat the colder weather, right up there with warm pumpkin lattes and cozy fall coats. Most restaurants that you'll step into have their own signature flavors, but whipping up a simple and delicious soup in the comfort of your own home is actually quite simple. Minestrone Soup in Alessi stainless steel pot

Whether you'd prefer a smooth soup like cream of tomato or butternut squash, or a soup with more texture like the minestrone shown here, there are plenty of one-pot recipes that require little time to prepare, but are seriously warming and delicious.

Minestrone Soup in Alessi Pot and iittala Bowl

This particular recipe takes very little prep time, and doesn't even have to simmer long before it's ready. The most time consuming part is probably chopping up all of the vegetables, but even that part is completely worth the effort. You can pick your pasta of choice - I chose this pasta which looks like mini tubes - and was surprised at how much of the liquid it used! I like a heftier soup - more like a stew than anything - but if you prefer more broth and your pasta soaks up all the liquid in this recipe, you can just add more liquid. I added an extra cup of chicken broth to this soup as it was finishing up, but still could have added more - even in the form of canned tomatoes, if you like a stronger tomato flavor.

Minestrone Soup in Alessi stainless steel pot

While this recipe is super simple - nothing more than veggies, beans, herbs and pasta - it tastes a lot more complex, and is really quite wonderful. For it's simplicity, I was very impressed with the depth of flavor.

Minestrone Soup in iittala soup bowl

Easy Homemade Minestrone Soup adapted from The Apron Archives

Ingredients 2 tbsps. extra virgin olive oil 1 medium sweet yellow pepper, diced 1 medium green pepper, diced 1 medium onion, peeled and diced 3-4 cloves garlic, minced 2 28-oz. cans diced tomatoes 1 14- to 15-oz. can garbanzo beans (chickpeas), rinsed and drained 1 14- to 15-oz. can kidney beans, rinsed and drained 2 cups broth (vegetable or chicken) 4 cups water 1 tbsp Italian seasoning 2 cups dry pasta (your favorite kind) 1 bag (about 4 cups) cups baby spinach Shredded Parmesan for garnish

Directions Heat the olive oil in a large Dutch oven or casserole pot over medium heat. Add the onions, peppers, and garlic, and cook, stirring frequently, until onions are translucent.

Add the tomatoes, beans, broth, water, seasoning, and pasta to your pot. Increase the heat to high and bring soup to a boil. Once boiling, reduce heat to medium. Cook, covered, for about 10 minutes, stirring occasionally just until pasta is al dente. Add more water/broth if necessary.

Stir in spinach, then ladle into bowls and sprinkle with fresh grated Parmesan.