Ultimate Minestrone Soup Recipe
Ingredients
- 1 lb. pasta, whole-grain, elbow (gluten-free if necessary)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 Medium carrots, peeled and chopped
- 4 Ribs celery, chopped
- 1 Small zucchini, chopped
- 1 cup parsley, chopped
- 14 oz tomatoes, fire-roasted, canned (1)
- 1 Sprig thyme, fresh (1 Teaspoon Dried Thyme)
- 2 Tbs olive oil
- 2 bay leaves
- 6 cup vegetable broth, low sodium
- 1 ½ cup white beans, canned, drained and rinsed
- 2 Tbs pesto Optional
- ½ teaspoon red pepper flakes Optional
- black pepper, to taste
- salt, to taste
Directions
Prep
- Cook pasta and set aside. You will stir pasta in after the soup has cooked.
- Chop all vegetables according to directions.
Make
- Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
- Add the carrots and celery. Continue cooking for 5 minutes
- Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
- Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired].
- Stir in pasta and serve topped with some pesto.
More Tasty Soups
If you're like me and enjoy soups year-round, then be sure to give Greek chicken soup with lemon and orzo a try. This classic Avgolemono soup is creamy, tangy, and pure comfort in a bowl—and you won’t need a Greek grandmother’s secret recipe!
Ultimate Minestrone Soup
- 1 pound Pasta
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 4 Medium carrots (chopped)
- 4 ribs celery (chopped)
- 1 small zucchini (chopped)
- 1 cup parsley (chopped)
- 14 ounces tomatoes (fire roasted)
- 1 spring fresh thyme
- 2 tablespoons olive oil
- 2 each bay leaves
- 6 cups vegetable broth
- 1 ½ cups white beans (drained and rinsed)
- 2 tablespoons pesto
- ½ teaspoon red pepper flakes (optional)
- salt (to tastes)
- pepper (to taste)
Cook pasta and set aside. You will stir pasta in after the soup has cooked.
Chop all vegetables according to directions.
Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
Add the carrots and celery. Continue cooking for 5 minutes
Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired.
Stir in pasta and serve topped with some pesto.