Minestrone Soup
Minestrone Soup

Hi, I’m Jane. Today, we’re going to prepare minestrone soup recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Minestrone Soup Recipe

Minestrone Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Minestrone Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

To bewith this recipe, we have to first prepare a few components. You can have minestrone soup using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Minestrone Soup:

  1. Prepare 1/2 yellow onion, diced
  2. Make ready 2 cloves garlic, minced
  3. Take 1 large rib celery, sliced
  4. Make ready 1 medium carrot, diced
  5. Take 2 tsp dried basil
  6. Take 1 tsp dried thyme
  7. Get 1 tsp dried oregano
  8. Make ready 32 oz diced tomatoes (2 cans)
  9. Make ready 3 tbsp tomato paste
  10. Take 5 cups chicken broth
  11. Take 1 bay leaf
  12. Get 1 can red kidney beans, rinsed and drained
  13. Prepare 1 can cannellini or great northern beans, rinsed and drained
  14. Take 1/2 cup ditalini pasta
  15. Take 1 medium zucchini, sliced
  16. Take 1-2 cups baby spinach
  17. Prepare to taste Kosher salt and pepper

Instructions to make Minestrone Soup:

  1. Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.
  2. Add basil, oregano, and thyme. Saute for additional minute.
  3. Add diced tomatoes, bay leaf, chicken broth, kidney beans, and cannellini beans.
  4. Bring to a boil, then lower heat and simmer for 25 minutes.
  5. Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.
  6. Season to taste with kosher salt and pepper. Can be served immediately or kept covered in the fridge for a few days.

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