Minestrone Soup #vegan #vegetarian #soup #breakfast #lunch

This Classic Minestrone Soup is stacked with vegetables, tomatoes, beans and pasta in a dynamic, rich tomato stock. It is warm, fulfilling, can be made with your preferred veggies, with or without meat and with or without pasta. It is 1000X superior to anything Olive Garden Minestrone Soup, makes a ton and tastes far and away superior the following day for simple lunch or supper!

I needed to share this Minestrone Soup formula with you amidst the special seasons in light of the fact that in addition to the fact that it is quick, solid, utilizes moderate wash room fixings and regular veggies, it is additionally stupendous for remaining turkey or ham!

Simply wipe out your cooler after Christmas and you will have the best Minestrone Soup of your life – in light of the fact that this Minestrone Soup has the best Minestrone stock.

Very frequently Minestrone juices possess a flavor like level, watered down tomato juice. In any case, Minestrone stock ought to be full-bodied, rich, appetizing and impressively tasty. I adjusted my stock from my Italian Vegetable Soup, which is as of now a demonstrated champ, and now we have another victor, or so says Patrick.

It doesn't get significantly more generous, solid and soothing than Minestrone Soup. Minestrone is a prevalent Italian soup that is ostensibly considerably more broadly eaten than pasta in Italy.
Minestrone Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Honeycrisp Apple Salad #vegan #vegetarian #soup #breakfast #lunch


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter may sub olive oil
  • 1 small onion diced
  • 2 medium size carrots chopped (1 cup)
  • 3 stalks celery chopped (1 cup)
  • 4-6 garlic cloves minced
  • 5 oz. fresh green beans trimmed and cut into 1-inch pieces
  • 1 zucchini thickly sliced (1/4”) and quartered
  • 2 14.5 oz. cans diced fire roasted tomatoes with juices
  • 1 15 oz. can tomato sauce
  • 1 15.5 oz. can kidney beans drained and rinsed
  • 1 1/2 tsp EACH dried basil, dried parsley
  • 1 tsp EACH dried oregano, salt, sugar
  • 1/2 tsp EACH black pepper, dried thyme
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 6 cups low sodium chicken broth may sub vegetable broth
  • 2 cups water
  • 1 1/2 cups uncooked small pasta shells
  • 2-3 cups baby spinach
  • freshly grated Parmesan cheese
  • fresh basil optional
  • up close of a ladle full of Italian Minestrone Soup with pasta


  1. Melt butter in olive oil in a large Dutch oven/soup pot. Add onions, carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions are translucent. Add garlic and cook 30 seconds.
  2. Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
  3. Add pasta and cook just until al dente.
  4. Remove from heat and stir in spinach. Let wilt (about 1 minute). Add additional water if desired for a less “chunky” soup.
  5. Ladle soup into bowls and garnish with freshly grated Parmesan.

Read more our recipe Spinach and feta filo swirl #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/3443XJY

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