Minestrone Soup

Christina
Christina @cook_3000087
USA

This is my take on this classic Italian soup. Its hearty and delicious, perfect for cleaning out the veggie drawer in your fridge. Feel free to customize the veggies for whatever you have on hand.

Minestrone Soup

This is my take on this classic Italian soup. Its hearty and delicious, perfect for cleaning out the veggie drawer in your fridge. Feel free to customize the veggies for whatever you have on hand.

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Ingredients

  1. 2 tbsp.olive oil
  2. 1 tbsp.unsalted butter
  3. 2large carrots, peeled and diced
  4. 2 stalkscelery, diced
  5. 1/2yellow onion, diced
  6. 4 clovesgarlic, minced
  7. 1/4 cup (2 oz.)tomato paste
  8. 1/2 tsp.each oregano, dried basil
  9. 1/4 tsp.ground thyme
  10. 1 can (28 oz.)fire roasted crushed tomatoes
  11. 4 cupsunsalted vegetable broth
  12. 2bay leaves
  13. 3/4 tsp.salt
  14. 1/4 tsp.pepper
  15. 2small potatoes, scrubbed and diced
  16. 1zucchini, diced
  17. 1yellow squash, diced
  18. 1 can (15 oz.)unsalted cannellini beans, drained and rinsed
  19. 1 cupditalini pasta (or other small shape)
  20. 2heaping cups spinach, roughly chopped

Cooking Instructions

  1. 1

    In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often.

  2. 2

    Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor.

  3. 3

    While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done.

  4. 4

    To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it... that way the pasta won't absorb all the liquid.

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Christina
Christina @cook_3000087
on
USA
I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.
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