Minestrone Soup
Minestrone Soup is a delicious and hearty soup that is a great way to use up any fresh veggies you have in the kitchen! This will warm you right up on a cool autumn evening!
Servings 6 people
Ingredients
Main
- 1 large carrot peeled and diced
- 2 stalks celery diced
- 1 medium onion diced
- 2 cloves garlic minced or crushed
- 2 14 oz cans diced tomatoes
- 1 16 oz can of cannellini or kidney beans
- 1 quart chicken or vegetable stock
- 8 oz fresh greens kale, spinach, swiss chard, arugula
- 1 tablespoon olive oil
- 3 cups water
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Optional
- 1 ½ cups ditalini pasta
- 1 potato peeled and diced
- 6 oz fresh or 1 cup frozen green beans
- Any other optional vegetables
- 3 oz Italian parsley for plating
- Parmesan cheese to liking for plating
- 8 oz ground beef or Italian sausage
Instructions
- In a stock pot or Dutch oven over medium high heat, heat up olive oil until shimmering
- Add in onions, celery, and carrots and sauté until onions are translucent
- Stir in garlic and cook for no longer than 30 seconds or until fragrant
- *Optional step* If adding in meat, add it here and cook until browned. Drain as much fat as possible
- Add in tomatoes and Italian seasoning. Sauté for roughly 5 minutes
- Pour in stock and water. Adjust seasoning as needed. Add in remaining optional vegetables
- Bring soup to boil and reduce to simmer. Simmer for roughly 20 minutes or until veggies are soft but still have a bite to them
- Stir in pasta if using and greens. Cook until pasta is al dente and greens are wilted
- Serve immediately. Top with Italian parsley and parmesan cheese if desired.