Beans/ Dinner/ Fall Menu/ Foods of the World/ Italian/ Lunch/ Meatless/ Soups/ Soups and Stews/ Winter Menu

Minestrone Soup

Minestrone is a delicious, hearty, thick soup of Italian origin made with everyday ingredients such as beans, onions, celery, carrots, vegetable stock, and tomato, pasta, or rice. There is no recipe set in stone for Minestrone; it is usually made of the vegetables that are in season at the time.

We know by now when Fall hits, I enjoy my soup recipes. Living in Central Florida, I have some great fresh vegetable choices all year round, so I tend to use fresh organic baby spinach instead of cabbage in my soup recipe. If you prefer cabbage, you can add it instead of the organic baby spinach.

 

 

Minestrone is a delicious, hearty, thick soup of Italian origin made with everyday ingredients such as beans, onions, celery, carrots, vegetable stock, and tomato, pasta, or rice. There is no recipe set in stone for Minestrone; it is usually made of the vegetables that are in season at the time.

 

Minestrone was always a big hit for our family in the fall and winter months up North; we still used it as an opportunity to use up any veggies hanging out in the vegetable bin. I have to tell you we started living large over the years with the veggie additions in this recipe, and the pot of Minestrone just grew and grew, so plan on using a large bowl and feeding serve people.

When making your Minestrone, you can pretty much use any rice or small pasta you prefer or have on hand. Today, I used elbow macaroni instead of ditalini pasta; in the past, I have even used tiny shells as well. Work with what you have on hand is my motto.

 

 

 
 

Minestrone is a delicious, hearty, thick soup of Italian origin made with everyday ingredients such as beans, onions, celery, carrots, vegetable stock, and tomato, pasta, or rice. There is no recipe set in stone for Minestrone; it is usually made of the vegetables that are in season at the time.

 

 

 

Ingredients needed to make Minestrone Soup

  • One tablespoon virgin olive oil
  • One large yellow onion diced
  • Six cloves garlic minced
  • Two stalks celery sliced
  • One large carrot thinly sliced
  • One tablespoon dried basil
  • One tablespoon dried oregano
  • One tablespoon fresh chopped Rosemary
  • Kosher salt
  • freshly ground pepper
  • Three medium potatoes diced
  • 1/2 of a cup frozen peas
  • One- 28 -ounce can of organic fire-roasted diced tomatoes
  • One- 8-ounce can of organic tomato sauce
  • 1Ten cups of low-sodium vegetable broth
  • One -15 -ounce can of organic kidney beans drained and rinsed
  • One-15-ounce can  of organic Garbanzo beans drained and rinsed
  • One-15-ounce can of organic lima beans drained and rinsed
  • One small zucchini chopped
  • Two cups of fresh organic baby spinach
  • One cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  •  chopped fresh basil
 

 

 

 

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion to the large pot and cook about 4 minutes to soften the onion.
  2. Add the garlic and cook about 45 seconds. Add the celery and carrot; cook about 5 minutes.
  3. Add the dried basil, oregano, rosemary, kosher salt, and freshly ground pepper to taste; cook for about 5 more minutes.
  4. Add the diced potatoes, frozen peas, organic fire-roasted diced tomatoes, tomato sauce, low-sodium vegetable broth to the pot and bring to a heavy simmer. Reduce the heat to medium-low and simmer 10 minutes.
  5. Add the organic kidney beans, organic Garbanzo beans, organic lima beans, chopped zucchini, and pasta, cook about 6 minutes.
  6. Add fresh organic baby spinach; cook another 2-4 minutes until pasta is al dente.
  7. Ladle into bowls and top with the grated parmesan cheese and chopped basil.

 

 

 

 

 

5 from 10 votes
Minestrone is a delicious, hearty, thick soup of Italian origin made with everyday ingredients such as beans, onions, celery, carrots, vegetable stock, and tomato, pasta, or rice. There is no recipe set in stone for Minestrone; it is usually made of the vegetables that are in season at the time.
Minestrone Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Minestrone is a delicious, hearty, thick soup of Italian origin made with common ingredients such as beans, onions, celery, carrots, vegetable stock, and tomato, pasta or rice. There is no recipe set in stone for Minestrone, it is usually made of the vegetables that are in season at the time.
Course: Soup
Cuisine: American, Italian
Keyword: Minestrone, Soup
Servings: 8 People
Author: hmccallum
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 6 cloves garlic minced
  • 2 ribs celery sliced
  • 2 large carrots sliced
  • 1 tablespoon dried basil +more if desired
  • 1 tablespoon dried oregano +more if desired
  • 1 tablespoon chopped fresh Rosemary
  • kosher salt to own taste
  • freshly ground black pepper to own taste
  • 3 medium potatoes diced
  • ½ cup organic frozen peas
  • 1 28 ounce can of organic diced tomatoes
  • 1 8 ounce can organic tomato paste
  • 9 cups low-sodium vegetable broth
  • 1 15 ounce can of organic kidney beans drained and rinsed
  • 1 15 ounce can organic Garbanzo beans drained and rinsed
  • 1 15 ounce can organic Lima beans drained and rinsed
  • 1 small zucchini chopped
  • 2 cups fresh organic baby spinach chopped
  • 1 cup elbow pasta cooked
  • cup finely grated Parmesan cheese
  • chopped fresh basil leaves garnish
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion to the large pot and cook about 4 minutes to soften the onion.
  2. Add the garlic and cook about 45 seconds. Add the celery and carrot; cook about 5 minutes.
  3. Add the dried basil, oregano, rosemary, kosher salt, and freshly ground pepper to taste; cook for about 5 more minutes.

  4. Add the diced potatoes, frozen peas, organic fire-roasted diced tomatoes, tomato sauce, low-sodium vegetable broth to the pot and bring to a heavy simmer. Reduce the heat to medium-low and simmer about 10 minutes.

  5. Add the organic kidney beans, organic Garbanzo beans, organic lima beans, chopped zucchini, and pasta, cook about 6 minutes.
  6. Add fresh organic baby spinach; cook another 2-4 minutes until pasta is al dente.

  7. Ladle into bowls and top with the grated parmesan cheese and chopped basil.
 

 

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20 Comments

  • Reply
    Nicole
    October 17, 2015 at 3:29 am

    I love a good minestrone soup and yours is out of this world delicious and packed with flavor!

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:12 pm

      Thanks, Nicole, sorry for the late response I have been so busy lately. Glad you enjoyed the recipe for Minestrone.
      Hugs
      Heidy

  • Reply
    christine (@foodyschmoody)
    October 16, 2015 at 10:36 am

    I enjoy a nice hearty soup, especially this time of year. The cooler weather is just settling in here in New England and soup season is here!

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:13 pm

      Christine, bless you for being able to handle that weather up north, I just couldn’t do it. This will be perfect for you to stay warm.
      XoXo
      H

  • Reply
    taranoland
    October 16, 2015 at 10:34 am

    That is a hearty bowl of deliciousness!

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:14 pm

      Thanks, Tara, yes it’s a great bowl of heartiness for sure. Thanks so much for stopping by the blog.

  • Reply
    justine @ Full Belly SIsters
    October 16, 2015 at 10:25 am

    I adore soup so much and this one looks just wonderful!

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:15 pm

      Justine, thank you, love, I appreciate the sweet comment. Glad you made it over to check out the Minestrone soup. Sorry for my late response.
      Besos
      H

  • Reply
    mealplanmaven
    October 16, 2015 at 10:11 am

    Your soup is exactly what I’m looking for to help bring a taste of autumn to Florida! Your photo is making me drool and I so can’t wait to try your recipe!

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:16 pm

      Linda, How are you doll? Glad you made it by to check out this soup the other day. I think it’s perfect for us even if we are in Florida. Let me know if you make it.
      Much love
      Heidy

  • Reply
    Two Healthy Kitchens
    October 16, 2015 at 7:31 am

    What a beautiful soup, and I just love all the healthy, hearty ingredients! Just exactly the right kind of soup for chilly evenings – like a warm hug in a bowl! ~Shelley

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:17 pm

      Shelley-btw I just adore the name, Shelley, thanks so much for your kind words and I am hoping you’ll let me know if you make the Minestrone soup.
      Thanks again!
      H

  • Reply
    Dannii @ Hungry Healthy Happy
    October 16, 2015 at 6:21 am

    This is one of my favourite soups, especially at this time of year. A great way to eat more vegetables too.

    • Reply
      Heidy L. McCallum
      October 20, 2015 at 1:18 pm

      Hello, there Danni, I aim to please ;-), hope you enjoy the recipe for Minestrone soup and stay warm love!
      Hugs and Kisses
      H

  • Reply
    Culinary Flavors
    October 16, 2015 at 6:13 am

    I love your minestrone soup Heidy! It is a very hearty, filling soup especially appropriate for cold winter days!

    • Reply
      hmccallum
      September 15, 2020 at 9:17 am

      Thank you so much for the feed back!

  • Reply
    klg1982
    October 15, 2015 at 10:32 pm

    this looks really good. Love all the colors!

    • Reply
      hmccallum
      September 15, 2020 at 9:18 am

      Thank you! I hope you had a chance to try the recipe!

  • Reply
    debi
    October 15, 2015 at 5:16 pm

    A great hearty fall soup filled with veggies! That’s perfect for me! Thanks for the recipe!

    • Reply
      Heidy L. McCallum
      October 15, 2015 at 10:21 pm

      Thank, Debi, I live for good soup recipes this time of year! Glad you dropped by!

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