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! This lentil soup is easy to make and tastes incredible! Reviews for: Photos of Minestrone Soup I. You can cook Minestrone Soup using 20 ingredients and 4 steps. Here is how you cook it.

Ingredients of Minestrone Soup

Prepare 2 tbsp. of olive oil.
Prepare 1 tbsp. of unsalted butter.
Prepare 2 of large carrots, peeled and diced.
You need 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.
It's 1/2 tsp. of each oregano, dried basil.
It's 1/4 tsp. of ground thyme.
Prepare 1 can (28 oz.) of fire roasted crushed tomatoes.
You need 4 cups of unsalted vegetable broth.
It's 2 of bay leaves.
Prepare 3/4 tsp. of salt.
You need 1/4 tsp. of pepper.
It's 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).
Prepare 2 of heaping cups spinach, roughly chopped.

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. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Minestrone soup is so hearty it can stand on its own as the main dish!

Minestrone Soup step by step

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..

I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup. 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. Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale. To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup. Make a warming bowl of minestrone soup with plenty of vegetables and pasta.