Easy Minestrone Soup Recipe for the Entire Family

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It’s officially Fall with temperatures dropping and midway through October 2020. First, let's all rejoice because if you’re reading this, you’ve survived 9 months of the most interesting year in history! For me, fall means comfort foods and hearty soups. My love for soup runs so deep. There’s something so magical about a cold day and sipping on a nice butternut squash or tomato bisque soup with a side of sourdough bread. Well, today I’m sharing one of my favorite soup recipes, Minestrone Soup. This is a hearty and healthy recipe for the whole family to enjoy. 

Please remember, I’m not a professional chef; I’m just a mom and woman who loves cooking for whole healthy foods to her family. What I love most about Minestrone Soup is that there’s no one size fits all recipe. You can add the veggies you like and put your own personal spin on it. If you use the recipe, don’t forget to tag me on Instagram (@naturallyshauniece). 

Enjoy!

Recipe

Prep Time: 20-30 minutes

Cooking Time: 30 minutes

Yield: 6 servings

My Tips:

  • For a quicker prep time, buy pre-cut veggies so you just dump into the pot.

  • I used veggie broth, but you can certainly use a meat-based broth

Ingredients

2 tablespoons extra-virgin olive oil (I used Wegmans Basting Oil)

1 large onion, diced

4 cloves roasted garlic, minced (you can use regular garlic, but I like the flavor of roasted)

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2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28-ounce can no-salt-added diced tomatoes

1 14-ounce can crushed tomatoes

6 cups low-sodium veggie broth

1 15-ounce can low-sodium kidney beans, drained and rinsed

1 cup Ditalini pasta (a little more or less depending on how much pasta you like in your soup)

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh basil

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 6 minutes. Add the roasted garlic and cook 1 minute. Add the celery and carrot and cook until they begin to soften, about 6 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

  2. Add the diced and crushed tomatoes and the veggie broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and cook until the pasta and vegetables are tender, about 20 minutes. Season with salt.

  3. While soup is simmering, cook Ditalani pasta using box instructions. DO NOT place pasta in soup until you are ready to eat because Ditalani noodles still cook.

  4. Ladle pasta and soup into bowls and top with the parmesan and chopped basil.

  5. Enjoy!

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