Minestrone Soup
Minestrone Soup Recipe
I do not know about you, but I love a healthy, hearty soup during the colder months! This minestrone soup hits the spot and pairs wonderfully with a piece of toasty bread. It’s also one of those soups that get even better the next day! If you have enough for leftovers, my tip to you is to store your pasta separately from the broth.
with fresh vegetables, beans, and pasta. Better than Olive Garden!
Minestrone Soup Recipe
I do not know about you, but I love a healthy, hearty soup during the colder months! This minestrone soup hits the spot and pairs wonderfully with a piece of toasty bread. It’s also one of those soups that get even better the next day! If you have enough for leftovers, my tip to you is to store your pasta separately from the broth.
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This minestrone soup recipe is loaded with fresh vegetables, beans, and pasta in a light tomato broth. Love how it only requires a few basic pantry staples! It’s a staple in my home when I need to use all of those delicious, fresh vegetables up. It’s hearty enough for the main course or even as a starter soup. Truly a complete meal in a bowl.
WHAT VEGETABLES GO IN A MINESTRONE SOUP?
With this type of soup and how versatile it is, I would say this recipe is more of a blueprint instead of a set of rules. It’s a great soup to make with whatever you have on hand. Below are additional vegetables you may use:
- cauliflower florets
- leeks
- parsnip
- radish
- sweet potato
- asparagus
- broccoli
- cabbage
- kale
- corn
- peas
- potatoes
See how versatile it is!
Ingredients
- 2 tbsp olive oil
- ½ cup onion, finely diced
- 4 garlic cloves, minced
- ½ cup carrots, peeled, quartered and diced
- ½ cup celery, diced
- 15 ounce can of red kidney beans, drained and rinsed
- 14.5 ounce can diced tomatoes with juice
- 1 ½ tsp Italian seasoning
- 1 bay leaf
- 4 cups vegetable stock
- salt and pepper, to taste
- ½ cup green beans, frozen or fresh
- 1 zucchini, halved and diced
- 2 cups fresh baby spinach
- ½ cup ditalini pasta
Instructions
- Add olive oil in a stockpot or dutch oven and heat over medium heat. Add in onion, garlic, carrots, and celery and saute until onions are translucent, about 3-5 minutes.
- Add in kidney beans, diced tomatoes, seasoning, bay leaf, and vegetable stock. Add in salt and pepper, to taste.
- Bring to a simmer and simmer for 15 minutes or until vegetables are tender.
- Add in the green beans, zucchini, spinach, and pasta and stir to combine. Simmer until pasta is tender, about 10 minutes.
- Taste and adjust salt and pepper to taste and serve immediately.
Recipe Notes
If you are going to have leftovers I highly recommend to cook the pasta in a separate stockpot and keep separate. When the pasta is left in the liquid it will start to absorb the liquid.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
