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Ashton Wheeler- The Haunted Foodie

Minestrone Soup Recipe

This classic minestrone soup is hearty, comforting, and packed with veggies. It’s the perfect cozy meal for chilly days or an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 5 Cups Vegetable Broth
  • 1/2 Cup Onion diced
  • 2 Cloves Garlic minced
  • 1/2 Cup Celery diced
  • 1/2 Cup Carrots diced
  • 1 Cup Small Shell Pasta
  • 1 Can Light Kidney Beans 15 oz - drained
  • 1 Can Dark Kidney Beans 15 oz - drained
  • 1 Can Chickpeas 15 oz - drained
  • 1 Can Green Beans 15 oz - drained
  • 1 Can Diced Tomatoes 15 oz
  • 1 Can Tomato Sauce 8 oz
  • 1 tsp Italian Seasoning
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Red Pepper Flakes optional
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 TBSP Fresh Basil chopped
  • 1/2 Cup Fresh Spinach
  • 1 TBSP Butter
  • 1 TBSP Olive Oil

Method
 

  1. Heat a large pot or Dutch oven over medium heat and add the olive oil and butter.
  2. Add the diced onions, celery and carrots and sauté for 4-5 minutes. Add the garlic and continue to sauté for another 2-3 minutes.
  3. To the pot, add the remaining ingredients except for the pasta, basil and spinach and bring to a boil.
  4. When the soup is boiling, add the pasta and cook for another 12-15 minutes or until the pasta and vegetables are tender.
  5. Add the spinach and fresh basil in the last 2 minutes of cooking.
  6. Top the soup with parmesan and more fresh basil and serve.