Now that the chill is in the air and starting to get even chillier, it’s time to bring out the rib-sticking, hearty soup that Grandma made. Minestrone is one of the most popular Italian soups and is full of vegetables, beans and small soup pasta. It is easy to prepare and will fill you up on a brisk fall or winter day. In fact, minestrone is so good all year round. Let’s first take a look at what you’ll need and then we’ll look at the directions for the recipe. Personally, I love to put 2 types of beans plus small pasta called “Ditalini” in my soup as well as lots of veggies. Feel free to add other veggies or soup pastas like “Small Shells” if you wish. You will need a large saucepan and the ingredients listed below.
- 2 tbsp olive oil (I use extra virgin)
- 1 chopped medium yellow onion
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 7 cups vegetable broth
- 1 can drained cannellini beans
- 2 tbsp tomato paste
- 1 tbsp each of fresh chopped parsley & fresh chopped basil
- 1 bay leaf
- 2 medium fresh carrots, diced
- 1 small can chick peas, drained
- 1 cup dried soup pasta (I use ditalini)
- 1 small can tomatoes, (chopped & seeded) with liquid
- ½ cup green bean pieces
- 2 tsp of sugar
- Salt and pepper to taste
- ¾ cup grated Parmigiano cheese, to serve
- Heat the oil slowly in a large saucepan over medium heat.
- Add the chopped onion and garlic and cook over low heat, stirring occasionally until the onion is soft. Be careful not to burn them (about 5 minutes).
- Pour in the vegetable broth and increase the heat to medium.
- Add the cannellini beans, tomatoes with juice, tomato paste, sugar, green beans, carrots, celery, parsley, bay leaf, basil, pasta, and chickpeas.
- Cook for 25-30 minutes until vegetables are tender and pasta is al dente. Stoves may vary on cooking times.
- Season with salt and pepper. Lower the heat to simmer.
- Ladle the soup into warm bowls and serve immediately with parmigiano cheese on top.
Hope you’ve enjoyed this lazy afternoon recipe.
Perfect for your football weekend!
Have a great one, see you Tuesday!
Tested in the THASC kitchen with Italian love.
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Sounds really good. It seems like a lot of work, but well worth it when done. I just
Made escarole soup, but l never tryed making
Minestrone soup. I will have to try your receipe. I can use some right now,it would
Really help this cold l am fighting. Well, unfortunately,winters upon us,so nows the
Time for all nice hot soup dishes. Stay warm,every one at Thasc Sales. Enjoy the coming winter months,Maria, and keep up
The great cooking you do! Love Yea,
Most of the work is in the chopping or slicing but if you have a slicer that makes it easy. As you said, it’s all worth it. Once u put it together, it’s sit back and enjoy! Good anytime year round. Hope you feel better after you try this! Thanks for your sweet comments all the time Dana. We all love you here at THASC.
Wow Maria this looks so good and easy to make! I’ll definitely be trying this!!
Great to hear from you, Alex. Thanks so much for taking the time to respond to my blog. I hope you do try it and like it. It’s a hearty soup good all year round. Hope all is well. xox Maria
I will definitely be trying this this winter. Love that it is vegetarian as well! So many soups use beef or chicken broth.
There are many vegetarians out there, Kate. And vegetables are soooo good for you. Thanks for taking a moment to write. I’m still planning a visit!
Ria, Another terrific dish. You go Girl!!
Need you on my team!! Thanks for always taking the time to write!