Minestrone Soup

 

Hello, friends! Is it finally summer where you are? We got a glimpse of it over the weekend, but now we’re back to temperatures in the 50’s and 60’s. I think the crazy temperature changes is what is making me feel awful– stuffy nose and a cough. Yuck. So I made some soup to make me feel better. It’s not really the time of year for soup, but sometimes you just have make it.
Minestrone is one of those great soups that is delicious, vegetarian and packed full of nutrition. I personally love the stuff and could eat the entire pot. Its warm, satisfying and one bowl will fill you up! I put dark kidney beans, garbanzo beans and whole wheat pasta for added protein and onions, celery, carrots, tomatoes and cabbage for vitamins and minerals. Overall, its a pretty healthy meal! If you don’t like certain vegetables in here, then you can omit them or substitute them for other ones. For example, if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in. Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it along side. Top the whole dish with some parmesan cheese and crusty bread and thats dinner!

Minestrone Soup
yield: 6 servings

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 large carrots, peeled and diced
2 ribs celery, washed and chopped
4 cups water
2 chicken bouillon cubes (I use Knorr)
1-15 oz. can Dark Kidney Beans, rinsed and drained
1-15 oz. can Garbanzo Beans, rinsed and drained
1-15 oz. can tomato sauce
1-14.5 oz. can diced tomatoes
1 tablespoon basil
1 teaspoon oregano or marjoram
lots of salt and pepper
1/2 tablespoon parsley flakes
1 1/2 cups shredded cabbage
1/4 lb. whole wheat pasta
parmesan cheese
1 loaf crusty good quality bread

Directions:
In large pot, sauté onions, carrots and celery in butter and oil over medium heat for 7-10 minutes. Stir in water, bouillon, beans, tomato sauce, diced tomatoes, spices and cabbage. Bring to boil, then reduce heat and simmer at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately. Serve with parmesan cheese and good quality crusty bread.

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  1. Looks like a perfect soup, especially when you're under the weather.

    Reply
  2. I made this for dinner last night and everybody gobbled it up! I also made some homemade french bread to go along with it and it was a hit! I didn't use bouillon since we didn't have any, so I just used a whole thing of chicken broth and it was fabulous! I also added the zucchini and cabbage and fresh garlic, thanks for the yummy recipe!

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  3. Yum! Thanks for the delish recipe Lauren. Made this two nights ago and it just keeps tasting better each day. I didn’t have broth so I used one packet of boullion and a can of cream of chicken soup. Totally hit the spot 🙂

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  4. I just made this and it was perfect! I made it exactly like the recipe but next time I might add garlic and zucchini too. i will keep this recipe as one of my go-to’s!
    Thanks for sharing.

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  5. This was super EASY to make and was GREAT! My 17 year old son even liked it. I forgot the pasta and it was still good!

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  6. I’m excited to try this- it’s one of my fave soups 🙂

    Reply
  7. If chicken soup is one of your favorite meals, it pays to keep an eye on which restaurants feature real homemade soup. Many are generally adding additional ethnic tastes now, so you should find a new favorite that features spicy Mexican flavors, and also subtle Asian tastes. For those who have issues with additives such as MSG, it is imperative that you really ask the staff about the soup preparation. The last thing you want is an allergic reaction to the food.

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