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Minestrone Soup Recipe

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This Minestrone Soup recipe features a hearty Italian vegetable soup filled with beans, pasta, and a rich tomato broth. Packed with seasonal vegetables, fresh herbs, and a touch of lemon, this comforting soup is perfect for a cozy meal or meal prep. With just a few simple ingredients and 1 hour of your time, you’ll have a delicious, wholesome bowl of minestrone soup that’s sure to satisfy.

  • Author: Chef Sarah
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: soup
  • Method: Boiling, Chilling
  • Cuisine: American

Ingredients

For the Soup:

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 medium ribs celery, chopped

¼ cup tomato paste

2 cups chopped seasonal vegetables (e.g., zucchini, green beans, or squash)

4 cloves garlic, pressed or minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

4 cups (32 ounces) vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

Pinch of red pepper flakes

Freshly ground black pepper, to taste

1 cup whole grain orecchiette, elbow, or small shell pasta

1 (15-ounce) can Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans

2 cups baby spinach, chopped kale, or chopped collard greens

2 teaspoons lemon juice

Freshly grated Parmesan cheese, for garnishing (optional)

Instructions

  1. Prepare the Vegetables:
  2. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook for 7-10 minutes, stirring occasionally, until the vegetables are soft.
  3. Add Garlic and Herbs:
  4. Add garlic, oregano, thyme, and your seasonal vegetables (like zucchini or green beans). Cook for another 2 minutes, stirring to release the aroma of the herbs.
  5. Add Liquids and Seasoning:
  6. Pour in the diced tomatoes with their juices, vegetable broth, and water. Stir in salt, bay leaves, and red pepper flakes, and season with freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
  7. Simmer:
  8. Once boiling, partially cover the pot and reduce the heat to simmer gently for 15 minutes to let the flavors meld together.
  9. Add Pasta, Beans, and Greens:
  10. Stir in the pasta, beans, and greens (spinach, kale, or collard greens). Continue simmering uncovered for 20 minutes, or until the pasta is al dente and the greens are tender.
  11. Finish the Soup:
  12. Remove the pot from heat and take out the bay leaves. Stir in lemon juice and the remaining 1 tablespoon of olive oil. Adjust salt and pepper to taste.
  13. Serve:
  14. Serve the soup hot, garnished with freshly grated Parmesan cheese, if desired.

Notes

  • Vegetable Substitutes: Feel free to use any seasonal vegetables you have on hand, such as squash, green beans, or peas.
  • Beans: You can swap Great Northern beans for cannellini beans, kidney beans, or chickpeas.
  • Pasta: If you prefer gluten-free, use gluten-free pasta like rice or quinoa past

Find it online: https://cookingwithsarah.com/minestrone-soup-recipe/