Minestrone Soup
The end of the summer is here! Perhaps you are the kind of person that starts feeling nostalgic about seeing the warm weather going away or perhaps you are the other kind who is happy to finally enjoy the cooler temperatures. Which camp am I in? Both… ! I hate seeing summer leaving us but on the other hand, I’m happy to see the fall season coming with its beautiful colors and the crisp air.
During the hot summer months, I feel lazy when it’s time to cook unless I do it very early in the morning or if we BBQ that day. With the cooler temperatures on our door step, I suddenly have immense energy to cook because I see all the fresh fall produce at my grocery store and my local farmers market shelves… love it! At home, we also have a small Garden where we grow herbs along with tomatoes – if our outdoor patio was bigger, we would have more space to grow more produce.
One recipe I make every year is my Minestrone Soup. It’s not because it’s my recipe (yes it is… don’t kid yourself Frankie) but boy when my friends and family have it, they go “nuts” for it! It’s packed with super fresh ingredients and you can enjoy it all year round because it’s freezable. There’s a little prep involved but isn’t it worth it to feed your family amazing healthy food for months to come? There are other soup recipes I also make during this time of year such as my Creamy Tomato Basil & Parmesan Soup, Corn Chowder, Broccoli Cheddar Soup and Carrot Soup with Mashed Potatoes.
Originally from Italy, this soup has great flavor! With a beautiful mix of legumes along with fresh produce and fresh herbs, this Minestrone Soup is packed with healthy goodness that you and your family will love.
Bon Appétit!
Check out these other delicious soup recipes…
– West Coast Smoked Salmon Chowder
– Split Pea & Ham Soup
– Udon Noodle Soup
– Slow Cooker Beef Barley Soup
– Wonton Soup
– French Onion Soup Gratinée
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups
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Minestrone Soup
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Ingredients
- 3 tbsp. olive oil tips & tricks
- 3 cups white onions, chopped (substitute red onion)
- 2 cups celery, chopped tips & tricks
- 2 cups red peppers, seeded, ribs removed and chopped
- 4 cups carrots, peeled and sliced
- 4 large cloves garlic, pressed
- 8 cups broth, preferably half beef and half vegetable Footnote #1
- 2 tbsp. tomato paste tips & tricks
- 1/2 cup red wine *optional
- 2 cans (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
- 1 can (19 oz.) red kidney beans, drained
- 2 cups green beans, cut into 1/2-inch pieces
- 2 cups baby spinach leaves, washed
- 2 large zucchini, quartered and sliced
- 1 tbsp. fresh oregano, chopped (substitute 1 tsp. dried oregano) tips & tricks
- 2 tbsp. fresh basil, chopped (substitute 2 tsp. dried basil)
- 1 tbsp. fresh thyme, chopped (substitute 1 tsp. dried thyme)
- 1 tbsp. fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
- 1 tsp. red pepper flakes, or to taste
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1 can (19 oz.) Italian tomatoes, chopped and liquid reserved
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 to 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 cup ditalini, tubetti or any small pasta, cooked seperately and drained
- grated Grana Padano cheese or Asiago, for garnish *optional
- 1 tbsp. very good quality extra virgin olive oil, for drizzling *optional
Directions
- Add broth and tomato paste; bring to a boil, stirring frequently. If using red wine, add it at this point.
- Simmer for 30 to 40 minutes before adding lemon juice; adjust seasoning if needed.
- Add cooked pasta and stir until well combined.
- Ladle soup into serving bowls, sprinkle cheese on top and drizzle on a little olive oil (*see footnote #2).
Notes
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