Minestrone Soup
This delicious classic minestrone soup tastes just like Grandma's old-fashioned recipe. Made from scratch, veggies, broth, spices, beans, and pasta are simmered together for a rich, hearty dinner that tastes amazing!
Servings: 6
Calories: 380kcal
Ingredients
- 1 cup small shell pasta, uncooked
- 1 ½ tablespoons olive oil, extra virgin
- 1 tablespoon salted butter
- ½ cup sweet yellow onion, finely chopped
- 1 cup carrots, thinly sliced
- 1 cup celery, thinly sliced
- 1 tablespoon garlic, minced
- 32 ounces vegetable broth
- 28 ounces petite diced tomatoes, do not drain
- 15.5 ounces dark red kidney beans, rinsed and drained
- 15.5 ounces cannellini beans (white kidney beans), rinsed and drained
- 1 cup fresh green beans, sliced in half
- 1 cup fresh baby spinach
- 2 dried bay leaves
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried italian seasoning
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese, for garnish
Instructions
- Heat a 2 to 3 quart saucepan of water to a low boil and cook the small shell pasta for about 7 to 8 minutes, just before the pasta is al dente. Drain the pasta and rinse with cold water to stop the cooking process.
- While the pasta is cooking, begin sauteing the vegetables. In 5-6 quart stockpot over medium high heat, add the extra virgin olive oil and butter. Stir until the butter is melted.Add the chopped onion, stirring often for about 5 minutes until the onion is opaque.
- Add the sliced carrots and sliced celery. Continue to cook for another 5-7 minutes, stirring often, until the vegetables are softened.
- Add the minced garlic and cook just until fragrant, about 1 minute.
- Lower the temperature to medium and add the vegetable broth, petite diced tomatoes (with juice), rinsed and drained kidney beans and cannellini beans, fresh green beans, baby spinach, bay leaves, kosher salt, dried italian seasoning, thyme, and fresh cracked black pepper. Cook uncovered, stirring occasionally, for about 15 minutes. (You are only wanting to cook the uncooked veggies until tender)
- Add the fresh basil and cooked pasta and continue to cook for 5 more minutes. Remove from the heat and garnish with chopped fresh parsley.
Notes
- You can add the uncooked pasta to the soup with the vegetable broth and petite diced tomatoes, but you will need to increase the cook time by 15 to 20 minutes to ensure the pasta is cooked through.
- Canned great white northern beans can be substituted for the cannellini beans.
- Add thinly sliced zucchini squash, sauteing with the sliced carrots and celery.
- Fresh chopped kale, turnip greens and even chopped fresh cabbage for variety.
- Coarse sea salt is a great substitute for kosher salt. Taste the soup before adding any extra seasoning.
Nutrition
Calories: 380kcal | Carbohydrates: 63g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 1490mg | Potassium: 1276mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5035IU | Vitamin C: 21mg | Calcium: 201mg | Iron: 7mg