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Minestrone Just Like Mama Made

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A hearty Italian minestrone soup loaded with seasonal vegetables, legumes, and pasta for a comforting meal.

Ingredients

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  • 2 tablespoons Olive Oil (extra virgin recommended)
  • 1 Onion (diced)
  • 2 cloves Garlic (minced)
  • 2 Carrots (diced)
  • 2 stalks Celery (diced)
  • 1 Zucchini (diced)
  • 2 cups Leafy Greens (Spinach or Kale)
  • 2 cans Canned Tomatoes (diced or crushed)
  • 4 cups Vegetable Broth
  • 1 can Beans (Cannellini or Chickpeas)
  • 1 cup Pasta (small shapes like ditalini or elbows)
  • 2 Bay Leaves
  • 1 teaspoon Thyme
  • 1 tablespoon Italian Seasoning
  • Salt and Pepper (to taste)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
  2. Add the veggies: Introduce diced carrots and celery. Sauté for 5-7 minutes, then add the zucchini.
  3. Mix in the tomatoes: Pour in canned tomatoes with liquid, stir well, and cook for 5-10 minutes.
  4. Stir in broth and seasonings: Pour vegetable broth, add bay leaves, thyme, and Italian seasoning. Simmer for 15-20 minutes.
  5. Add pasta: Stir in the pasta and cook until al dente, about 8-10 minutes.
  6. Finish with greens and beans: Remove bay leaves, add beans and leafy greens, cooking for another 5 minutes.
  7. Serve hot: Ladle into bowls and garnish with olive oil or fresh herbs.

Notes

Minestrone tastes even better the next day. Skipping the pasta for freezing is recommended, add it when reheating.

Nutrition

Keywords: Minestrone, Italian Soup, Vegetarian, Comfort Food

Find it online: https://mapleladle.com/minestrone-recipe-delicious-hearty-soup/