Minestrone Soup is so full of vegetables and minerals. A bowl of this soup not only keeps you warm but healthy too !
Minestrone Soup has fast become one of my all time favorite soups now.
It is an Italian soup made with seasonal vegetables. It is one of the most versatile soups there is to make using whatever vegetables you have on hand which is why there is no right way or wrong way to make Minestrone Soup.
That’s the traditional meaning behind this soup… to use up what you have on hand before it goes bad.
This time I used potatoes, green beans, zucchini and spinach. You can even add butternut squash, parsnips or kale.
Then all that’s left to do is add pantry items like chicken broth, tomato sauce, diced tomatoes and spices.
I personally like a deeper tomato flavor, as you can probably see from the photo. If you like your Minestrone a little on the brothier side then decrease the tomato sauce by 1/2 cup and increase the broth by 1/2 cup.
WHAT IS SO GOOD ABOUT MINESTRONE SOUP?
Low calorie soups fill you up. They reduce the feeling of hunger and can help you take in less calories if eaten with lunch or before dinner.
- The beans are ultra affordable and readily available. They are HIGH in antioxidants (this is very important as our bodies are becoming more and more inflamed) and they also contain fiber.
- Onions, which are probably the #1 cooking staple, are also really good for you. They have flavonoids which help protect the liver.
- And tomatoes as we all know have lycopene! Great for your skin.
- Chicken broth is all the rage now, but only if you make it yourself to get the collagen.
Don’t let the laundry list of ingredients deter you. It really does come together quickly.
The addition of the pasta makes this soup more of a meal then a first course. It is very hearty and very filling. One bowl is all it takes to fill me up for sure!
Add a small salad and some whole wheat bread from the bakery and you have an easy warm, filling and satisfying meal!
Minestrone Soup
Ingredients
- 1/4 Cup Quality Olive Oil (not Canola or Vegetable)
- 1 Tablespoon Organic Salted Butter
VEGETABLES:
- 1 Large Organic Sweet Onion (such as Vidalia), chopped
- 4 Cloves Organic Garlic, minced
- 2 Cups Organic Carrots, washed, peeled and diced
- 2 Stalks Organic Celery, washed and diced
- 1 Cup Fresh Organic Green Beans, washed and cut into 1/2″ pieces
- 1 Organic Zucchini, washed and quartered with skin on
- 1 Idaho Potato, washed peeled and cut into small cubes
- 2 Cups Organic Baby Spinach, washed and roughly chopped
PANTRY ITEMS AND SPICES:
- 15 oz. Diced Tomatoes (Imported will have more flavor) with liquid
- 3 Cups Vegetable (or Chicken) Broth
- 2 Cups Water
- 2 Cups Organic Tomato Sauce (try and find one with very low sugar or make your own)
- 1 Can Kidney Beans, drained and rinsed (I used red)
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- 1 tsp. Italian Seasoning
- 1 Bay Leaf
- 1 Cup Ditalini Pasta
- Fresh Parmesan Cheese, shaved or grated
Instructions
- Add the oil to a LARGE stockpot over medium heat. When warm add the butter and allow it to foam. Add the onions and sauté for approx 2 -3 minutes. Season generously with salt which will help the onion sweat.
- Add the diced carrots and celery and saute an additional 4 minutes, stirring often. Again season with salt and pepper.
- Add the garlic and saute an additional minute or until fragrant.
- Add the broth, water and tomato sauce to the pot and bring to a boil.
- Once it reaches a boil reduce the soup to low and begin simmering
- Add the potatoes, kidney beans, green beans, spinach, zucchini and spices. Stir and taste for seasonings. Add salt and/or pepper if necessary.
- Simmer for 45 min -1 hour or until vegetables are tender.
- Before serving cook pasta according to instructions and ladle soup over desired amount. Top with fresh parmesan cheese.
Recipe Adapted from: All Recipes
I used all organic ingredients when making this recipe, and hope you do too! 🙂
This looks amazing!!! Can’t wait to try it!