Minestrone Soup
This homemade minestrone soup is delicious and nutritious. Packed full of healthy vegetables and protein rich beans, it will fill you up without weighing you down!
Equipment
- Dutch Oven
- Knife
- Measuring Cups and Spoons
Ingredients
- ⅔ cup Dry Kidney Beans or 2 15.5 oz cans
- ⅓ cup Dry Garbanzo Beans or 1 15.5 oz can
- ⅔ cup Dry Northern White Beansor 1 15.5 oz can
- 1 Yellow Onion diced
- 3 stalks Celery cut into thin pieces
- 4 Carrots sliced into medallions
- 5 Medium Tomatoes or 2 14.5 oz cans
- 1 qt Vegetable Stock
- 2 tbs fresh Oregano or 1 tbs dried
- 2 Bay Leaves
- Salt and Pepper to taste
- 1 ½ cups Small Pasta such as Stellina
Instructions
- If using dry beans, cover with water and soak overnight.
- In the morning, rinse and add vegetable stock. Bring to a boil for 15 minutes. Reduce heat to simmer and cover for 2 hours to cook the beans.
- Add vegetables (onions, garlic, carrots, celery, tomatoes) and herbs (oregano and bay leaf).
- Continue to simmer for up to 4 hours. 20 minutes before serving, add pasta.
- Stir occasionally to ensure pasta doesn't stick.
Notes
Variations can include the following:
- Zucchini or Summer Squash
- Potatoes
- Pearl Barley
- Kale - torn into small pieces with the ribs removed
- Spinach - I've used whole leaf or baby
- Cannellini Beans
- Chicken Stock (not for vegan or vegetarian options)
Tried this recipe?Let us know how it was!