MINESTRONE SOUP




This Homemade Minestrone Soup Recipe is a tomato base hearty soup that is packed with vegetables and beans. If you love a traditional Italian minestrone soup then you will love this version!


Ingredients
  • 6 oz. small pasta {like elbow, macaroni or ditalini pasta}
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped {about 2 cups}
  • 4 garlic cloves, minced
  • 3 celery stalks, chopped, {about 1 cup}
  • 3 medium carrots, chopped {about 1 1/2 cups}
  • 1 - 24 oz. jar of Classico Riviera Marinara Sauce
  • 3 cups vegetable broth
  • 1 - 15 oz. can of diced tomatoes
  • 2 bay leaves
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 parmesan rind {optional}
  • 1 cup of frozen green beans
  • 1 large zucchini, sliced {about 2 cups}
  • 1 - 15 oz. can of red kidney beans, drained and rinsed
  • 1 - 15 oz. can of white beans {like cannellini or Great Northern}, drained and rinsed
  • 4 cups fresh spinach, tightly packed
    Garnish:
  • Freshly chopped Italian parsley or curly parsley
  • Freshly chopped basil
  • Freshly grated parmesan cheese
This Homemade Minestrone Soup Recipe is hearty and delicious. Make this for your next dinner. This Homemade Minestrone Soup Recipe is hearty and delicious. Make this for your next meal.

Instructions
  1. Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.
  2. In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.
  3. Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.
  4. Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes.
  5. Remove the parmesan rind before serving.
  6. In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese.