The Best Minestrone Soup!
There may be nothing more comforting than a big pot of minestrone soup.
The cooking process itself is quite meditative, and it leaves you with a richly flavored and delightfully nutritious meal.
Why I love this recipe…
There are many versions of minestrone and this best-in-class minestrone soup is:
- Deeply flavored, thanks to layers of savory ingredients
- Loaded with gorgeous vegetables that are fabulous for your body
- Light yet incredibly satisfying
- Big enough to share with friends or feed your family for a couple days
- Make-ahead and freezer-friendly
This soup is a complete one-pot meal that’s perfect as-is.
That said, a hunk of good crusty bread and a glass of full-bodied red wine never hurt as cozy accompaniments.
Hungry for more?
The Best Minestrone Soup
2 tablespoon olive oil
1 medium yellow onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
1 medium Yukon gold potato, diced into ½ inch cubes
1 (28 ounce) can fire roasted crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
6 cups good vegetable broth
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
Freshly ground black pepper & Salt to taste
8 ounces green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
4 cups fresh baby spinach, loosely packed
4 ounces small pasta shells (gluten free if desired)
For serving:
Freshly grated parmesan and parsley
Add olive oil to a large pot or dutch oven and place over medium high heat.
Add in diced onion, celery, carrots and potatoes. Saute for 3-5 minutes or until onion until 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 and parsley on top if desired. Enjoy!
