Minestrone Soup


I love soup and make it quite a bit ~ even in the steamy hot summer.

I found this recipe in my pile of recipes to try and it started out as a copycat recipe but I have changed it around to suit us.  I think it was a copycat of Olive Garden minestrone but it didn’t really taste like it at all to me.  So, I changed it up and made it mine.

Minestrone Soup

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable or chicken broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes, drained
2 carrots, sliced into discs
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 handfuls of baby spinach
1/2 cup small or medium shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable or chicken broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight servings.

Happy Cooking!

4 thoughts on “Minestrone Soup

  1. This would make a great base for a ribollita if you leave out the pasta and add some chopped savoy cabbage instead. Then the next day, when soup always tastes better, you toss in some cubes of day old Italian bread and reboil it the bread absorbs a lot of the soup and it becomes a thick porridge. Then you serve it with a bit of good quality olive oil drizzled over the top.

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