Minestrone Soup

Sunday marked the first day of fall weather in this part of the country. Little to no humidity, highs in the mid 70s, a brisk, crispness in the air and falling leaves with the first signs of changing colors litter the ground, marking the beginning of my favorite season. On this week meal plan it took everything in me to limit the number of soups I made, but the one that I knew would definitely make the cut was minestrone soup. There’s something so comforting about a warm bowl of soup and with two little ones and another growing in my belly, any way to secretly add vegetables to all our bowls is a winner. I had a general idea of what I wanted to add to our pot, a taste that I was looking to achieve and the outcome was everything I was looking for and more. Andrew even asked for seconds he enjoyed his so much!

If you’re looking for a delicious one pot meal that’s sure to satisfy and warm the soul, give it a try. I had some of the leftovers for lunch today and can honestly say, it’s even better the 2nd day.


Minestrone Soup

  • 1.5 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 large carrots, sliced
  • 3 celery stalks, diced
  • 1 zucchini, diced
  • 2 tablespoons minced garlic
  • 2- 14.5oz cans diced, fire-roasted tomatoes (any diced tomatoes would work)
  • 32oz vegetable broth (I’d even add more if you want a more brothy soup)
  • 1- 15oz can crushed tomatoes
  • 1- 15oz can red kidney beans, drained & rinsed
  • 1- 15oz can great northern beans, drained & rinsed
  • 2c green beans (I used a 15oz, rinsed)
  • 2c elbow pasta
  • 1 bag spinach
  • 1 tablespoon kosher salt
  • 1/2 tablespoon ground black pepper
  • 1.5 teaspoon dried oregano
  • 1.5 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1.5 tablespoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/2c grated Parmesan
  1. Heat olive oil in extra large pot over medium high heat. Add onion and cook until opaque.
  2. Add carrots, zucchini and celery and continue cooking 5 minutes. Add minced garlic and all seasoning besides cheese. Stir to coat vegetables.
  3. Add vegetable broth, crushed tomatoes, diced tomatoes, kidney beans, green beans and great northern beans. Stir to combine and continue cooking at a simmer for 30 minutes.
  4. Add elbow pasta and Parmesan cheese. Cook 10 more minutes or until pasta is el dente.
  5. Add bag of spinach and stir to combine. Continue to cook until spinach is wilted and pasta is tender. Adjust seasonings to taste.
  6. Remove from heat and serve in bowls. Delicious along side French bread!

2 thoughts on “Minestrone Soup

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