Amazing Minestrone Soup and Some Exciting News | Souptember

Thanks for joining me on today’s video. It was so fun to be asked to join in again on Souptember hosted by The Mennonite Farmhouse.
Welcome to my second Souptember Soup recipe. All the video details about the competition and giveaway plus details of the other channels, are linked below.
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I am so excited to finally bring to you my very first eBook. Please follow this secure link to purchase and download/print your copy today.
The first week it will be on sale for $5 NZD from the 21st to the 28th of September 11.9pm, and thereafter it will be the regular price of $6.99 NZD. So try take advantage of the sale price while you can. I am making my eBooks affordable so hopefully it can fit into your budget easily.
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“Soups for Every Season”
Five Soup Recipes and a bonus bread roll recipe are included.
https://farmerswifehomestead.kit.com/products/winter-warming-soups-e-book
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“This eBook is for personal, non-commercial use only. You may not share, distribute, or reproduce this content without permission.”
“Due to the digital nature of this product, all sales are final. No refunds will be issued once the file has been delivered.”
“These recipes are for general use. Always check for allergies and ensure proper food safety practices.”
“The author is not liable for any loss, injury, or damages resulting from the use of this eBook.”

If you can’t find the email in your inbox, please check your spam folder, as it may have gone there.
Thank you so much for your support.
I really appreciate it.
Stacey
“© 2025 Stacey Scott | Farmer’s Wife Homestead. All rights reserved.”
Any issues please contact my email farmerswifehomestead@gmial.com
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Here is the link to today’s recipe: Minestrone Soup | Easy One-Pot Family Favourite

Minestrone Soup | Easy One-Pot Family Favourite

⭐️Check out Farmers Wife Homestead for recipes and more: https://farmerswifehomestead.com/
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I am so happy to be participating in the Mennonite Farmhouse’s 4th annual Souptember collaboration! This year, there are 14 amazing collaborators to bring you a whole month of delicious soup recipes. And there’s more! We’ll have some lovely door prizes, including a $100 gift card, a fantastic Super Cubes prize for storing your leftover soup, and even some Mexican vanilla from Lazy Days Ahead. And if nothing else, you’ll walk away with a bunch of cozy new recipes to try. Leave a comment if you want to be in the draw for the prizes in the Live on the 2nd of October on The Mennonite farmhouse.

Mon 1: Mennonite Farmhouse / @mennonitefarmhouse

Tue 2: A Country Life / @acountrylife

Wed 3: Life in the Piedmont Homestead / @lifeinthepiedmontvirginia

Thu 4: Pike Creek Farm / @pikecreekfarm

Fri 5: Linda’s Pantry / @lindaspantry

Sat 6: Farmers Wife Homestead / @farmerswifehomestead

Sun 7: Cosmopolitan Cornbread / @cosmopolitancornbread

Mon 8: The Kneady Homesteader / @thekneadyhomesteader

Tue 9: Valerie Hargett / @valeriehargett

Wed 10: Our Small Town Life / @oursmalltownlife

Thu 11: The Bluegrass Family / @thebluegrassfamily

Fri 12: Little Hill Homestead / @littlehillhomesteadga

Sat 13: Lazy Dayz Ahead / @lazydayzahead

Sun 14: The Inquisitive Farmwife / @theinquisitivefarmwife

Mon 15: Steph’s Stove by Stephanie Stove / @stephsstovebystephaniethom7249

Tue 16: A Country Life

Wed 17: Life in the Piedmont

Thu 18: Pike Creek Farm

Fri 19: Linda’s Pantry

Sat 20: The Farmers Wife Homestead

Sun 21: Cosmopolitan Cornbread

Mon 22: The Kneady Homesteader

Tue 23: Valerie Hargett

Wed 24: Our Small Town Life

Thu 25: The Bluegrass Family

Fri 26: Little Hill Homestead

Sat 27: Lazy Dayz Ahead

Sun 28: The Inquisitive Farmwife

Mon 29: Steph’s Stove by Stephanie Thomas

Tuesday 30: Mennonite Farmhouse

Livestream giveaway is October 2nd @ 7:30pm EST on the Mennonite Farmhouse Channel
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Farmerswifehomestead@gmail.com
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Leave a comment below or email me at:
Cuppateawithstace@gmail.com
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Facebook: ➡︎ / https://www.facebook.com/farmerswifehomestead/
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If you want to mail me, here is my PO Box. Please address it too
Stacey
PO Box 83
Raglan Central Post shop
16 Bow Street
Raglan 3265
New Zealand

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This video is NOT sponsored. Some product links are affiliate links which means if you buy something I will receive a small commission.

Hello. Welcome back to Farmer’s Wife Homestead. I’m Stacy if this is the first time we’re meeting and welcome back to my farmhouse kitchen. It’s been a couple of weeks since I’ve picked up this camera. Feeling a little rusty, but feeling more energized after having a couple of weeks. Much needed couple of weeks off. Was super busy. Super busy. Didn’t really get a lot of relaxation done. Didn’t get any of my cleaning done. But all all the same, it was just nice to have a break from actual filming. Right, today we are going to be um this is uh the last of my videos this month for September and um it is brought to you by the Menanite Farmhouse and all the playlist of all the people um all the channels I should say um will be in the description box. So do go along and have a look at some of the other videos and all the yummy soups and things like that. Uh there is a giveaway on the 2nd of October and all the details will be in the description. Um and if you want to go in the drawer for the giveaway uh that will be done on the live then um you just need to comment um you know the more comments that you put on everybody’s um different soup videos, the more chances you’ve got to win. All right, so now that we’ve got the little housekeeping done, today we are going to be making ministr soup. The last soup that I made was a bacon, onion, and potato soup. And it’s a family favorite of ours. And um I’ll link that in the description as well, just in case you missed it. So um the only other thing that I need to quickly talk to you about is that I’m really excited. I finally have finished the ebook. So um there was yeah, just a lot of problems. Not so much with the ebook. It was more on the back end side of it is like, okay, you got to set it up and how you sell it and where you’re going to put it. I haven’t got my shop ready on the um website, but I’ve got another way that I can do it, which is all secure and and all that sort of stuff. All that to say is it’s about soups. I started this ebook a couple of months ago, and it just sort of coincided with it being ready during u September. Anyway, um here’s my little kitchen binder that I’ve set up. And I’ve got um see that Stacy’s little um kitchen folder. And I’ve got all these different tabs. And I’ve got my um ebook in here. So, this is with all my other ebooks. And it’s winter warming suits. And on the cover is the French onion soup. And oh, let me tell you, this one is my favorite, and that’s why it’s on the cover. But it’s al also a pretty soup. Traditionally, you serve um toast with the cheese. Mine’s with a twist. This is a cheese crisp, and honestly, this was my favorite, hands down. So, in here, you will find five classics and a bonus recipe, which is my bread roll recipe. So, um, I’m thinking, well, I might as well tell you what what soups they are. So, you’ve got a table of contents. That one there is the the creamy pumpkin with peanuts, and one down the bottom there is um the corn chowder. So, anyway, you’ve got sweet corn and potato chowder, creamy pumpkin peanut soup. Of course, if you can’t eat peanuts, you can leave that out. um a creamy tomato soup, French onion soup, the um the beautiful creamy chicken soup, uh which I shared last year on September. And honestly, it’s such a great recipe and the bonus bread roll recipe. So, um all of that for the price of $5 New Zealand. And, um that’s for the first week. It’s going to be $5 and then it goes back to its normal price, which is $6.99 New Zealand dollars um thereafter. So, whenever I release a new ebook, which hopefully will be one every single month, um it will always be a discounted price for the first week. Anyway, um everything will be linked in the description of um how you can buy the ebook if you want to support me. And I do appreciate it. Um I decided to do some ebooks because you don’t have to do postage and postage is just so expensive now. So, I thought that was a good way to go. Right, let’s get straight into this minist ministrone soup because I’ve been talking for 4 minutes already. Gab, gab, gab. All right. Um, I’ve really missed you guys. So, one of the great things about minestronei soup is it can be you can put in it whatever you like um as long as you’ve got the a few of the the basics. So, you know, it’s a great soup for a fridge cleanout um and and that sort of stuff. And it’s um a relatively um cheap. Is cheap the right word? Yeah, it could be relatively quite a cheap um soup because you can use the little bits and pieces that you’ve got left. Um so anyway, I’ve managed to grab a couple of little baby leaks from my garden and I’ve got some parsley and some kale in here. Um I’ve got some macaroni pasta. I have some diced bacon. I have some carrot and celery, tin tomatoes, canalini beans, some cabbage, some garlic, um stock, that sort of stuff. But anyway, we’ll go into it a bit more. Let’s start chopping up these veggies and get it on on the um on the stove. I think what I’ll do is I’m going to pop the parsley just in hole like that as a flavor added boost. And I want to get the stalks off the um my I’ve had had a brain fart already. It’s um kale. Um, and for all of you that have um sent me good wishes on my my TN and how how much it’s been playing up, it’s a little bit better at the moment. Um, and that’s why I listened to my body and took a little bit of time off because I knew that’s what I needed. Stress is not great for trigeminal neuralgia. Oh, I’ve left a couple. Oops. Right. So, this has already been washed. Now, you can use any pasta. Um, you want small pasta, though. So, you if you’ve got like a little bit of lots of different pastas left over, you know, spaghetti, shells, whatever, you can use that. All right, set aside this um kale. Now, we just want to wash the leaks. So, as I was saying, you can use pretty much any veggies. Um, but traditionally it’s got I mean you can look up so many different recipes of Medestoni soup and people use all sorts of different things. Some people have it with pasta, some people have potatoes instead. I’ve opted to have the pasta for this one. Um, but the base is definitely the onion, carrot, and um, celery. And some have bacon, some use bashido. Um, you could just leave the bacon out all together if you want a vegetarian version. It’s up to you. So, this is just like a base recipe for you. Um, you can use different types of beans, but the canalini is what I’m using today. Okay, now I’m just going to thoroughly wash these. So, yes, it’s been um a lot of fun working on the ebook while I’ve been having some downtime and I’ve been working on some other projects. Um I also helped my daughter and her family shift twice in one week. Twice. You heard that right. Big debacle. I’m not going to share the details cuz that’s her private business, but yeah, we shifted twice in a week. So, that was really busy. Um, right now we’ve got onion and I’m just going to dice. You want everything sort of bite size so it goes onto your soup spoon. If you don’t like cabbage, you don’t have to have the cabbage. Like I said, any of the the um veggies that you don’t like, don’t have it. I’ve even seen um pumpkin and corettes are quite traditional, but it’s we’re just coming into well just coming into spring at the moment and they’re $17 a kilo. Okay, so I’ve got myself a big pot. I’ve got my can of canolini beans and some chopped tomatoes. Diced would have been better, but chopped is fine. And um I’m just going to use water instead of chicken stock um or vegetable stock. If you’ve got it, use that. Um so let’s just throw this soup together now. Nice and easy. Okay, we’re just going to start off with couple of tablespoons of coldressed extra virgin um rape seed oil, which is from the good oil. It’s my favorite. And what am I going to start with? I’ll start with the bacon and I’ll just give that a minute or two. Um, I don’t want to brown the bacon. So, I just want to slightly um cook it. It will continue to cook in in the soup as well. [Music] And then once that’s cooked for a couple of minutes, then I’m going to add the carrots, celery, and the diced onions. Hey, that’s perfect. Just got it started. It’ll continue to cook with the rest of these fish. [Music] Now we need to add some salt. And we’re just going to sweat these down. They don’t need to be fully cooked. Okay. I’ve got some of my garlic pucks. That’s going to go in. This has been cooking for I don’t know 5 6 minutes. You just want to soften them a little. I’m just going to pop a little bit of rosemary in and some basil. And I’m just going to add the water. Actually, first I’m going to add the leak. Just going to give that a couple of minutes as well. Right, I’m going in with two cans of diced or chopped tomatoes. I’m using the water. So, I’m just popping water in now along with some vegetable stock powder. Wow. Looks and smells delicious so far. And I’m just going to add my macaroni noodles. Now, my canalini beans are already precooked, so I’m going to add them um last along with the cabbage and the kale. I want these to stay crispy. Not crispy crispy, but not overcooked. So, these three things are going to go in once the pasta is just about ready. And if you’ve got other vegetables like potatoes or um you’re adding pumpkin or zucchini, anything like that, you would have added it um you know before now. Okay. Right. Um what else do I need? Some pepper. And I’ve got those parsley stalks. I’m going to pop that in there for flavor. So, you can see what I mean about it being a really quick and easy soup. And um it’s just so versatile. And it is so delicious. Um and we’re also going to um top it with a little bit of Parmesan cheese, which is really quite nice as well. So, yeah, apart from the three ingredients that are left that we’re leaving to the last minute, um that’s it. So yeah, I’ll come back once this is simmered and all those veggies are nice and tender. Okay, so the pasta is cooked. The carrots are just about done, but I’m just going to grab the parsley out because that’s done its job. is just to release some nice flavor. And you can put some um fresh parsley, fresh parsley in as well if at the end if you want to just for that pop of green. Now I’m just going to add a few more ingredients. So, we’re going to go with some um balsamic um glaze. And I will link that recipe um at um in the blog post, the recipe card that will go with this um because it’s on my website. And that’s just going to give it just a slight sweetness and a slight tang, which always goes great with tomatoes. And we’re going to put in the can of drained beans. and and the um cabbage, finely sliced cabbage and um kale. And we’re just going to ba basically heat it through because you don’t you want some texture in the cabbage and the kale. But it’s, as you can see, it’s such a hearty soup. Okay. So, we’re going to give that maybe 2 minutes. 2 3 minutes. Here we go. It’s been a couple of minutes and it’s sort of just welted down. Look at that beautiful hearty soap. We haven’t thickened it up at all. The pasta will do the job of thickening it thickening it up. If you want a gluten-free option, just use gluten-free pasta or leave the pasta out and uh use um potato. So, we’re just going to check for seasoning and then we’re going to plate it up. Yum. Now, if you if this is too thick for your liking, you could add some more um water or broth and some Parmesan cheese. Um, I think after adding the cabbage, I probably could have added another cup of um, stock. Sorry for my dog. Sorry if you hear dogs barking. We are living on a working farm and my husband is bringing sheep and lambs down. So, um, yeah. Um I think you know just add you know like um decide but I think this could have done with a little bit more stock but every every batch is going to be different. So um I will add a bit more um veggie stock and water to this because it’s as it sits it’s going to absorb a lot of the fluid as well. Um but it just depends on how how chunky you want it and things. This I think just would be quite lovely. Okie dokie. Look at this beautiful vibrant soup. And with the palmesan on the top, it just um will help with the the seasoning as well because parmesan tends to be on the um saltier side. So, let’s try it. So hearty. Oh, yum. Oh, that’s delicious. Just going to get another. You could add chili flakes to this as well if you wanted to. Oh, look at that cheese pull. M. Wow. It’s been years and years since I’ve had ministr soap. It’s at least 10 15 years. I don’t know why I’m not making it more often. Brilliant way to use up any veggies that you’ve got in the freezer, in the fridge, and it’s still I mean, we’re coming into spring, but it’s still definitely we’re still um able to to have soups at this time of the year. And of course, if you’re in the northern um northern hemisphere, you’re coming into soup season. So, I just wanted to mention one other thing, and that is the tote bag giveaway um that I did on my last video, not the last September video, but my last proper farmer’s wife Homestead video. And um there was a we problem. So, I picked my three winners. And as per what I said in the video and the description that I would announce the winners over on the community post, but I don’t think a lot of people know how to find the community post. So anyway, um I announced it and one of those winners contacted me and then um I got a whole heap of other emails from people saying that they were the winner and I’m like it’s not adding up like their handle, their YouTube handle and the winners weren’t adding up. So, I sent an email to them and said, um, yeah, what’s what’s sort of happening? Um, anyway, long story short, it turns out that my comment section had been hacked, which was my fear all along about doing a giveaway, but I really wanted to give back to my community. Um, and they’d hacked into and it looked like it was from me. They had my photo, all those sorts of stuff, and they were personally saying, “Oh, you were the winner, blah, blah, blah.” Even though it wasn’t me. So, what I’ve done is those people that did email me, um, is I’m going to honor and honor that they thought that they genuinely thought that they were the winners. Um, so I’ve contacted those people and I’m going to send them a tote bag as well. So, I think instead of three, I’m now sending about seven or eight. Um, so that’s fine. And, um, that’s fair enough because they were super excited to get the tote bag. And we will be having them in the shop. And yes, there will be a shut the front gate one as well and a tricks one. Um, but that’s all to come. It’s just me trying to get this shop up and going and then I will have lots of different goodies. Um, so yeah. So, thank you for joining me today. Um, I will be getting those tote bags out in the mail this coming week. Um, I’ve just been so busy I haven’t been able to do it yet. So, apologies for that. But next week, if you’re one of those winners, then um, you’ll be getting that toe bag. Anyway, thanks for joining me today on September and um the recipe is in the description or just go straight to my website and you will find it there. And don’t forget about the ebook. Um I I would love it if um you let me know what you think. And um yeah, that’ll be awesome. There was a question. So, there was a question that I wanted to ask you guys because um yeah, like I know that many of you would be feeling the same way and that is I’m starting to feel a little burnt out from cooking. So, I want to know your tips and tricks for um when you feel like you just don’t want to cook anymore. I know for freezer meals is great and I definitely will be doing freezer meals again shortly. I’ve been saying that for going on a year. Um, so they’re they’re great to have in the, you know, in the freezer, but do give me some of your tricks and tips on what you do when you feel burnt out from cooking. So, yeah, please leave comments for not only myself, but for others that are feeling the burnout or, you know, the burnout of cooking. All right, thanks for joining me. I hope to see you on the next one. Back to my regular schedule this Wednesday. Bye for now.