Minestrone Soup
A thick Italian soup made with vegetables, beans, and whatever else you have on hand. Great for family dinner and lunch. Leftovers can last a week in the fridge, freeze what you have left for later meals.
Ingredients
- 1 large onion diced
- 6 carrots diced
- 5 celery sticks diced
- 8 oz tomato paste
- 4-6 cloves garlic minced
- 1 tablespoon Italian seasoning or a mix of rosemary, oregano, thyme, basil and parsley
- 3 bay leaves
- 1 quart vegetable broth
- 2 cans diced tomatoes
- 2 cans white beans Cannellini, Navy, Great Northern, or any white bean of your preference. Can substitute Kidney Beans
- 1 10-12 oz bag frozen green beans cut into thirds
- 1 10 oz bag greens spinach, kale, collards, any hearty greens
- 1 12 oz bag pasta
Instructions
- Mince the garlic and set aside
- Heat olive oil in a large pot
- Add onions, carrots and celery-Cook for ~8-10 minutes
- Add tomaote paste, garlic and seasoning- Cook for ~2 minutes stirring and mixing up ingredients
- Add broth, tomatoes, water and beans-Cook for ~20-30 minutes
- Add green beans- Cook for 1 minute
- Turn off heat
- Add greens and let sit for 5 minutes
- Cook pasta separately and add to individual bowls
Notes
- Garlic needs 10 -15 minutes to rest after cutting before cooking. This allows the allicin enzyme to form, protecting the medicinal properties of garlic.
- I like to cut the onions first, then when the onion are cooking cut up the carrots and celery.
- This soup can be made to what is in your pantry, fridge or freezer.
- For pasta make on the side and add to your bowls. Keeping the pasta firm.
- This soup is great to freeze. Enjoy for a few day, then freeze for later.