This past weekend, we were hit with a pretty big storm in the Pacific Northwest. While the city didn't get hit too hard where we're at, there were some pretty crazy stories over by the coast! We still stayed inside since we weren't sure how bad it was going to get and decided to make some delicious minestrone soup. We followed Ina Garten's Winter Minestrone Soup recipe, but customized it just the slightest bit.

Here's how we customized (and it was still just as delicious!):

We didn't include the pancetta
We used vegetable broth instead of chicken stock because it's what we had on hand
We skipped the white wine
Instead of the garlic bruschetta, we made our own garlic bread using whole wheat buns, olive oil, and garlic salt. All you have to do is throw it in the oven and broil it on high for just a few minutes - it's delicious!

One of the best parts? It's almost a one-pot meal with the exception of cooking the pasta and making the bread. It was the perfect choice for a cold and stormy night in.

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