Minestrone soup reminds me of my childhood – it’s warm, hearty, and safe. Here is an easy Minestrone Soup recipe the whole family will enjoy.
Easy Minestrone Soup
Plenty of meals remind me of my childhood – especially those my Mom still makes whenever there is a chill in the air. Soups are one of her specialties – Escarole and Bean, Chicken Noodle, and this Minestrone are just a few of my Mom’s best meals. Many people think of being a kid when they have Vegetable Soup, but not me – it was never my favorite (way too tomato-y).
Traditional Minestrone soup is not like a traditional Vegetable because it’s chunkier and includes beans and pasta. Fun Fact: Minestrone is one of the cornerstones of Italian cuisine, and may even be more widely dispersed and enjoyed throughout Italy than pasta. The soup was initially made from small things leftover from previous meals, combined so as not to waste perfectly good food (source).
This kid friendly recipe begins with the standard starter trio of onion, celery, and carrots. It contains a medley of Italian herbs, plus zucchini, cannellini beans, seasoned tomatoes, and Ditalini. Ditalini is a pasta is shaped like a small tube and is sometimes referred to as “little thimbles.” These tiny pastas are often used in soups, like minestrone or pasta e fagiole. You can eat this bowl of goodness on it’s own or topped with a sprinkle of parmesan cheese and a side of crusty bread.
The Recipe
Easy Minestrone Soup
Minestrone soup reminds me of my childhood - it's warm, hearty, and safe. Here is an easy Minestrone Soup recipe the whole family will enjoy.
Ingredients
- 1 can Cannellini Beans (drained and rinsed)
- 2 cloves minced garlic
- 3 celery stalks - chopped
- 1 yellow onion - chopped
- 3 large carrots - peeled and chopped
- 1 can tomatoes with garlic and herbs (do not drain)
- 1 large zucchini - chopped
- Olive Oil
- 1/2 tbsp dried basil
- 1/2 tbsp dried parsley
- 1/2 tbsp dried oregano
- 1 bay leaf
- Salt and Pepper (1/2 tbsp each or to taste)
- 1/2 box Ditalini pasta
- Vegetable Broth
Instructions
1. Drain and rinse one can of white beans. Chop all vegetables.
2. Warm olive oil in dutch oven over medium. Add garlic, onions, celery and carrots. Sauté for 10 minutes, stirring frequently to cook evenly.
3. Add the broth, tomatoes, beans, salt, pepper, and all the herbs. Bring the mixture to a boil, cover the pot, and simmer on low for 30 minutes.
4. Turn up the heat to medium low and add the zucchini and pasta directly to the soup. Cover and cook for 10-15 minutes or until pasta is done.
5. Remove the bay leaves. Season to taste with salt and pepper. Ladle soup into a bowl. Serve with parmesan cheese and crusty bread.
Notes
Optional Parmesan Cheese Rind: Let the rind simmer in the broth and remove before adding the pasta. Sprinkle freshly grated cheese on the soup before eating.
How much broth.?