Italian Minestrone Soup
Indulge in a warm and comforting bowl of traditional Italian flavors with this delicious Italian minestrone soup recipe. It's hearty and tasty.
Servings: 6
Ingredients
- 1 Cup onion diced
- ¾ Cup carrots shredded or chopped
- ½ Cup celery chopped
- 2 Tablespoons olive oil
- 1 Can stewed tomatoes 15-Ounce can of whole tomatoes
- 1 Rind parmesan cheese
- 1 ½ Teaspoons garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon Italian seasoning
- ¾ Teaspoon salt or more to taste
- ½ Teaspoon black pepper
- ¼ Teaspoon red pepper flakes
- 6 Cups vegetable broth or chicken broth or beef broth
- 1 Can dark red kidney beans 15-Ounce can, drained and rinsed
- 1 Can cannellini beans 15-Ounce can, drained and rinsed
- 1 Cup potatoes diced
- ¾ Cup ditalini pasta dried
- 2 Tablespoons tomato paste
- 2 bay leaves dried
- 3 Cups baby spinach roughly torn
- ¼ Cup parsley chopped
- ¼ Cup parmesan cheese freshly shredded
- 2 Tablespoons butter
Optional Garnishes:
- parmesan cheese freshly grated
- parsley fresh
- red pepper flakes
- black pepper
Instructions
- In a large soup pot, saute the onions, celery, and carrots with the olive oil until they begin to gain some color.
- Add the tomatoes to the pot one at a time, crushing each one by hand as you drop them in, reserve the tomato juices. Add the tomato paste, parmesan rind, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes. Sauté together for just a couple minutes.
- Add the juices from the tomatoes, broth, and bay leaves, bring to a light boil then reduce heat and let simmer for 15 minutes.
- Carefully, give the soup a taste, add additional salt, pepper, or red pepper flakes as preferred.
- Add both of the beans, and the potatoes, let simmer for another 15 minutes.
- Add the pasta and cook until the potatoes are soft and pasta is al dente.
- Add the spinach and parsley, and stir.
- Add the butter and parmesan, stir. Once the butter and parmesan have melted the soup is ready to serve. Garnish with optional grated parmesan, black pepper, red pepper flakes or fresh parsley.
Notes
Keep it fresh: When making the best Italian minestrone soup recipe, it's important to use fresh ingredients for that wonderful fresh flavor in every spoonful.
Use any leftover veggies: Italian home cooks will add any vegetables lurking in the crisper drawer instead of following one particular set recipe.
Add the butter last: The butter should be added at the very end, just to add richness.
Use any leftover veggies: Italian home cooks will add any vegetables lurking in the crisper drawer instead of following one particular set recipe.
Add the butter last: The butter should be added at the very end, just to add richness.
Nutrition
Calories: 263kcal | Carbohydrates: 43g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 1839mg | Potassium: 843mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5237IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 5mg
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