Indulge in the warmth and comfort of a classic Italian dish with this hearty minestrone soup recipe. Packed with vibrant vegetables, savory herbs, and wholesome beans, each spoonful offers a taste of traditional Italian cuisine. Perfect for a cozy night in or to impress guests with your culinary prowess, this minestrone soup is sure to become a favorite in your repertoire.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (such as ditalini or small shells)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic to the pot and cook for an additional minute until fragrant.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the dried oregano, basil, thyme, and bay leaf. Bring the soup to a simmer.
- Once the soup is simmering, add the pasta and cook according to the package instructions until al dente.
- Stir in the kidney beans, cannellini beans, and chopped spinach or kale. Let the soup simmer for an additional 5-10 minutes until the vegetables are tender and the flavors have melded together.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the minestrone soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread or a side salad for a satisfying meal.
- Enjoy the comforting flavors of this homemade minestrone soup, perfect for chilly nights or whenever you crave a taste of Italy in your own kitchen.
Feel free to tweak or expand on any part of the recipe to suit your preferences!
Hearty Minestrone Soup: A Comforting Bowl of Italian Goodness
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta such as ditalini or small shells
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic to the pot and cook for an additional minute until fragrant.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the dried oregano, basil, thyme, and bay leaf. Bring the soup to a simmer.
- Once the soup is simmering, add the pasta and cook according to the package instructions until al dente.
- Stir in the kidney beans, cannellini beans, and chopped spinach or kale. Let the soup simmer for an additional 5-10 minutes until the vegetables are tender and the flavors have melded together.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the minestrone soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread or a side salad for a satisfying meal.
- Enjoy the comforting flavors of this homemade minestrone soup, perfect for chilly nights or whenever you crave a taste of Italy in your own kitchen.
Notes
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