Minestrone Soup. Minestrone soup is an Italian classic! Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and.
I hope you enjoy this Minestrone Soup Recipe! Minestrone Soup – the best chunky soup in the world! Minestrone Soup is the sort of soup that keeps life interesting – it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a. You can have Minestrone Soup using 20 ingredients and 4 steps. Here is how you cook it.
Ingredients of Minestrone Soup
- You need 2 tbsp. of olive oil.
- You need 1 tbsp. of unsalted butter.
- You need 2 of large carrots, peeled and diced.
- Prepare 2 stalks of celery, diced.
- Prepare 1/2 of yellow onion, diced.
- Prepare 4 cloves of garlic, minced.
- You need 1/4 cup (2 oz.) of tomato paste.
- You need 1/2 tsp. of each oregano, dried basil.
- It’s 1/4 tsp. of ground thyme.
- It’s 1 can (28 oz.) of fire roasted crushed tomatoes.
- Prepare 4 cups of unsalted vegetable broth.
- Prepare 2 of bay leaves.
- You need 3/4 tsp. of salt.
- It’s 1/4 tsp. of pepper.
- Prepare 2 of small potatoes, scrubbed and diced.
- It’s 1 of zucchini, diced.
- You need 1 of yellow squash, diced.
- It’s 1 can (15 oz.) of unsalted cannellini beans, drained and rinsed.
- It’s 1 cup of ditalini pasta (or other small shape).
- You need 2 of heaping cups spinach, roughly chopped.
Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. The minestrone soup I've been serving for years began as Ina Garten's Winter Minestrone soup, but since I can't help but tinker with a recipe, it has since morphed into my own. Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs. Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale.
Minestrone Soup instructions
- In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often..
- Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor..
- While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done..
- To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid..
To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup. Minestrone soup is so hearty it can stand on its own as the main dish! I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup. Minestrone soup cooks in one pot with a vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. This is honestly the best Minestrone Soup!
