I just love a good soup, especially one that’s easy to make. My minestrone recipe is super simple, and if you can open a can, you’re good to go! There’s really very little prep work involved, so it goes quick. If I know I want to serve the soup hot off the stovetop but I’m short on time, I cut the vegetables and drain the beans the night before, and store them in the refrigerator in two separate containers – items from step #1 in one container; items from step #2 in another. Then, it’s “dump and go”!
You don’t need to closely babysit this soup. And, if you’re in a really big hurry, dump it all (except your pasta and spinach) in your stockpot or dutch oven…all at once, and let it go on medium heat for 25-30 minutes. Then, turn the heat up to medium-high, add your pasta and spinach, and cook another 15 minutes. Bada BOOM…it’s done!
I hope you enjoy this simple Minestrone. It’s a long-time flavorful favorite of mine.
Simple Minestrone
Ingredients
- 2 T Olive oil
- 1 C onion chopped
- ½ C chopped zucchini
- ½ C green beans cut to 1-1/2” pieces
- ½ C celery chopped
- 5 cloves garlic minced
- 4 C vegetable broth
- 2 cans red kidney beans, drained
- 2 cans small white or great northern beans, drained
- 14 oz diced tomatoes
- ½ C julienne or shredded carrots
- 4 T fresh parsley chopped
- 1 ½ tsp dried oregano
- 1 ½ tsp salt
- 8-10 cranks black pepper or 1 tsp
- ½ tsp dried basil
- ¼ tsp dried thyme
- 2 bay leaves
- 3 C hot water
- 4 C fresh baby spinach
- ½ C small pasta, uncooked seashell, elbow, etc.
Instructions
- Heat olive oil in stock pot or dutch oven. Saute onion, zucchini, green beans, celery, garlic in oil about 5 minutes or until onion begins to turn translucent.
- Add broth, beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring to boil, then reduce to simmer for 20 minutes.
- Add spinach and pasta, and cook additional 20 minutes or until pasta is done and soup begins to thicken.
