Minestrone Soup

The weather this year has been NUTS! It seemed summer would never end with 85+ degree days in October here in NoVA! When fall finally descended in the middle of the month we got a few autumnal days…then yesterday temps took a nosedive and we woke to frost this morning!

Why is the weather forecast important?

Explains my obsession with soup! I, personally have a hard time getting and staying warm and warming from the inside with soup or hot tea are much more efficient that walking around like an Eskimo!

This recipe for Minestrone Soup is based on what I had in the refrigerator leftover from earlier in the week and pantry items I had on hand. You can choose different veggies in place of the green beans, peas or spinach. Some options would be summer squash, kale or lima beans. I cook beans in bulk and freeze – cheaper and better for you than canned options- and had red kidney beans on hand, but cannelini or great northern beans are also a good addition!

Minestrone Soup Ingredients

Minestrone Soup

  • 2 T olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 4 cloves of garlic, minced
  • 8 cups of broth or stock, chicken or vegetable
  • 1 can of diced tomatoes with juice
  • 2 cups of beans (kidney, cannelini, etc.)
  • 2 bay leaves
  • 2 cups of chopped vegetables (green beans, squash, etc.)
  • 2 cups of fresh spinach (or chopped kale)
  • 1 cup of small pasta, uncooked
  • 1 cup frozen peas
  • 1/2 T dried basil
  • 1/2 T dried parsley
  • Salt and Pepper to taste
  1. Heat the olive oil in a large sauce pan over medium heat. Add onion, carrots, celery and garlic and cook until softened about 3 minutes.
  2. Add broth/stock, tomatoes, beans and bay leaves and bring to a boil, reduce heat and simmer 15 minutes.
  3. Add chopped vegetables and pasta and cook to al dente according to pasta package directions.
  4. Stir in spinach and peas and season with herbs and salt and pepper to taste. Remove bay leaves before serving.

I served with garlic cheesy bread.

Garlic Cheesy Bread

  • Cut a fresh baguette in half, or use slices of French bread. Spread with softened butter, sprinkle garlic powder and top with shredded cheese of your choice.
  • Broil about 3 minutes until cheese is melted.

Minestrone Soup

1 thought on “Minestrone Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s