Recipe: Minestrone Soup

Minestrone is glorified vegetable soup. It’s usually made with whatever is in season and often contains pasta or rice and always has beans in it. I’m not a really big of this soup in restaurants as it’s usually served very thin with a ton of pasta and not much in the way of vegetables and also usually has a beef base which I don’t like. I made mine with vegetable stock but feel free to make yours with chicken or beef if you have that instead. This recipe makes about 8 servings but could be easily scaled down.

Minestrone Soup
Serves 6
  1. olive oil
  2. 1 onion
  3. 3 cloves garlic
  4. 3 carrots
  5. 2 celery stalks
  6. 1 zucchini
  7. 1 cup frozen spinach
  8. 2 (14 ounce) cans diced tomatoes
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 (14 ounce) can white beans, drained
  12. 1 cup elbow macaroni (or other cute pasta or rice for GF-version)
  13. 1/2 teaspoon dried oregano
  14. 1 teaspoon dried basil
  15. Salt and pepper, to taste
  1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery and cook for about 5 minutes, or until lightly browned.
  2. Add in zucchini and diced tomatoes along with vegetable broth and water. Simmer for 15 minutes.
  3. Add beans, pasta, and spinach and simmer for another 20 minutes or until pasta is fully cooked
  4. Season soup with salt and pepper and serve warm.
Mab Made Food