- Olive oil
- Shallot (Chopped)
- Garlic Cloves (Mashed)
- White Onion (Diced)
- Carrots (Peeled and Diced medium sized pieces – about two cups worth)
- Celery Stalks (Cut into large chunks or slices, you want to bite through them with your teeth when they’re in the soup for a slow release of flavor. About one cup’s worth.)
- Italian seasoning mix*
- Bay leaf
- Salt and pepper
- Rotini pasta**
- Cannelloni Beans***
- Heat olive oil, garlic,, onion, and celery in a pot over medium heat until the vegetables are soft.
- Add tomato paste to the pan with butter so that it is well coated and saute for one minute.
- After adding canned tomatoes and vegetable broth, add bay leaf (to infuse rich flavor), salt, pepper, pasta & beans*. Simmer mixture for about 20 minutes or more if you want a thicker consistency on your minestrone soup (*If not using beans feel free to use extra stock). At this point also taste test as desired before serving. Add fresh parsley just before serving at each individual bowl of soup. Serve hot!
This minestrone soup recipe is easy to make, delicious and good for you.
– The soup is full of vegetables and beans, which are high in fiber
– This minestrone recipe makes a large pot that will feed the whole family for dinner or freeze some for another day.
What I love most about this ministrone soup recipe is that it’s so versatile, you can make a vegetarian version by using vegetable broth in place of the beef or chicken broth and adding your favorite veggies like carrots, celery, onion and garlic as well as some lentils or kidney beans for added fiber to keep things feeling hearty! The only thing left then is to decide whether you want dairy – in which case use whole milk instead of heavy cream – or not – in which case omit the parmesan cheese. And while tomato based minestrones are my personal preference I have also made this with fresh pumpkin puree (from roasted pumpkins) which tastes absolutely delicious.
*(The ingredients vary from recipe to recipe but generally it’ll be basil, oregano, parsley and thyme. Feel free to add more if desired.) You can substitute this mix for fresh herbs from the garden.
**(You can use any variety of pasta you want, but I prefer the shape/size for minestrone soup)
***(I like using cannelloni beans because they are not too starchy. But if you only have Great Northerns or Navy Beans on hand that is fine as well.) *You can substitute this bean for another type of white bean such as a navy beans or butterbeans. If unavailable, feel free to leave it out entirely and add more vegetable stock instead to thicken up your broth in the end.
For dietary reasons I am removing any oil from my recipe but please feel free to make adjustments according to your own taste.
Enjoy this meal with friends and family with some crusty bread.