classic minestrone soup

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

The Best Minestrone Soup

olive oil

onion,

celery,

carrots,

(28 ounce) can fire roasted crushed tomatoes

kidney beans, rinsed and drained

vegetable broth

italian seasoning

red pepper flakes

salt, plus more to taste

black pepper

green beans, trimmed and cut into 1 inch pieces

spinach

elbow noodles, small shells

For serving:

Garlic bread

Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.

Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Minestrone Soup is one of the best-known Italian soups. It is a thick soup made with beans, a lot of fresh vegetables, and pasta. It is probably one of the most flavorful soups. It is served with pasta and Parmesan which makes it just wonderful.

Minestrone Soup

cannellini beans

tbsp oil

onions (, chopped)

bacon slices (, chopped)

garlic (, minced)

carrots (, diced)

celery celery root

tomatoes (about 15 oz) skinned (skinned, seeded, choppped)

(15 oz) diced tomatoes

thyme

oregano

tsp basil

potatoes (, diced)

turnip (, diced)

cabbage

pasta shapes ((macaroni, ditalini, shells))

vegetable stock

(15 oz) red kidney beans, rinsed and drained (, rinsed and drained, optional)

salt and black pepper

Parmesan cheese

parsley

Place the cannellini beans in a large bowl and cover with water. Leave them to soak overnight.Drain the beans and then rinse under cold water.

In a stock pot heat oil over medium-low heat. Add onion, bacon (if used) and garlic and saute for about 5 minutes until soft.

Add carrots, celery and salt and cook for another 5 minutes stirring from time to time.

Add diced tomatoes, water and vegetable stock, white&nbsp;beans and herbs and bring to boil. Reduce heat, cover the pot and simmer gently for about 1 hr or until beans are tender.

Add cabbage, potatoes and turnip and cook for 15 minutes or until all vegetables are tender. Add the red kidney beans, season to taste and is ready to be served.

Meanwhile cook pasta in a different pot of boiling water until al dente. Drain and set aside until soup is ready to serve. (You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.) Refrigerating soup improves the flavors.

Serve the soup sprinkled with Parmesan Cheese and garnish with fresh parsley along crusty or toasted bread.

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Minestrone Soup

Top 2 classic minestrone soup recipes from across the web

The most viewed classic minestrone soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Minestrone Soup

Minestrone Soup

The most viewed classic minestrone soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine