Oh yes baby, it’s soup time. Every now and again I get the chance to add to my ever growing soup recipe collection. Remember the roasted tomato soup recipe, lentil soup recipe and the creamy potato leek oup recipe. Well today, let us add this homemade minestrone soup recipe to the list.
Of all the Italian soup recipes, this one is really something else. Not only is it healthy and comforting, it is supper easy to make too. The best part is that you can pretty much use whichever vegetables you have available to make this one. Pasta is also added, but meat is optional. Any type of small pasta such as macaroni should do. It takes about 15 minutes to prep and 40 minutes cooking time.
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Here’s What You’ll Need:
- olive oil
- small onion
- garlic
- carrots
- celery stalks
- zucchini
- fresh or frozen green beans
- tomatoes
- vegetable broth
- cannellini beans
- whole wheat elbow macaroni
- dried basil
- dried oregano
- dried thyme
- salt
- black pepper
- Parmesan cheese (optional)
- large stock pot
- cutting board
- sharp knife
Wash your vegetables thoroughly before chopping and dicing your vegetables. In the stockpot heat the olive oil and add the onion, celery, garlic and carrot. You need about 5 minutes to saute them before slowly stirring in the rest of the ingredients. Allow to simmer for at least 35 minutes. The soup is ready when the vegges and pasta are tender. A little salt and pepper to season, and voila. 🙂
You can get the full recipe and instructions on the Two Peas And Their Pod blog, here…
You can watch the video below on Italian Minestrone Soup…
You can watch the video below on Classic Minestrone Soup Recipe…
You can watch the video below on The Best Minestrone Soup Recipe…
