Easy Minestrone Soup

Need a rich, hearty, nutritious soup to warm up this winter? I love Minestrone and have had many a bowl at Italian restaurants... especially Olive Garden! This recipe is super easy and makes enough soup for a crowd without breaking your piggy bank. Perfect to freeze for later too.

Easy Minestrone Soup

Yield: 8 generous servings

Ingredients:

2 tablespoon olive oil
2 medium yellow onions, chopped
2 medium carrots, scrubbed and diced
2 medium celery ribs, diced
3 – 4 cloves garlic, minced
1 small zucchini, sliced and quartered
1 cup sweet yellow pepper, diced
6 cups water
3 tablespoons vegetable (or chicken soup base), such as Better Than Bouillon
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 – 28 ounce can petite diced tomatoes
1 can red beans
1 can white beans, cannelloni or navy beans
1 cup cut green beans, fresh or frozen
1 cup ditalini or small shell pasta (option... small Gluten free pasta)
1/4 cup fresh parsley, minced
3 - 4 cups fresh spinach leaves, chopped
1/2 cup grated fresh Parmesan cheese

Garnish: Extra grated Parmesan cheese

Equipment needed:

3 – 4 quart soup pot with lid
Cutting board
Chef knife
Measuring spoons
Dry and liquid measuring cups
Rubber or bamboo spatula
Ladle

Minestrone soup is by far one of the best soups! So rich, chock full of vegetables, beans and pasta too! All you have to do is chop the ingredients and toss it all together... Super easy! My hubby and I are known for going to Olive Garden for soup, salad and bread sticks for lunch. After I eat a boat load of salad, I can never decide which soup to have... Minestrone is always my first choice, with lots of grated cheese! The aroma is to die for too! I have used recipes over the years from 365 Great Soups & Stews, Italian cookbooks and Copycat Olive Garden recipes. This recipe is kinda a little of each and a lot more... so gather your soup pot and let’s make this amazing Minestrone soup!

First step…

1) Start by heating the soup pot and olive oil over medium heat for 3 – 4 minutes. Add the onions, celery and garlic. While these are starting to cook I continue to dice the carrots and then slice and quarter the small zucchini... adding them next. Finally, the sweet yellow pepper is chopped and added. Give everything a stir and sauté for another 4 - 5 minutes, periodically stirring.

Next step…

2) After the vegetables are bright in color, add the broth. I prefer to use soup base and water rather than buying premade broth. It’s up to you… will need 6 cups total!

3) Open all the cans of tomatoes and beans and add them next. I don’t drain my beans as I like the thickness and flavor the juices give the broth. After all, the nutrients from the beans are in there too! Give everything a stir, cover and bring the soup to a simmer.

Pasta Time…

4) Add the green beans and pasta. Gluten free pasta can also be used, making this dish vegetarian and gluten free! Add and stir well. Leave the soup at a low simmer.

5) Chop the spinach and mince the parsley and add these to the simmering pot. Partially cover the pot and allow the pasta to cook and absorb the broth for ~ 10 minutes, stirring the soup occasionally to prevent the pasta from sticking to the bottom of the pot.

By now your kitchen smells amazing I bet!

Final step…

6) Last is the addition of a bit of Parmesan cheese to flavor and thicken the broth. Sprinkle cheese on top and quickly stir until dissolved into the broth. Isn’t it rich and thick? Go ahead and taste it... add more seasoning… salt & pepper if you think it needs it!

Dinner or lunch is ready!

Garnish with a sprinkle of cheese...Serve with a chunk of crusty bread or bread sticks of course and a salad! Balanced meal and so good! Did you ever think something this good could be meatless too... Enjoy!!