Minestrone Soup
Minestrone Soup is a hearty vegetable soup made with fresh veggies, cannellini beans, potatoes, and pasta noodles.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Soup
Keyword: Minestrone Soup
Servings: 6
Calories: 467kcal
Author: Amanda Rettke--iamhomesteader.com
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled, sliced into rounds (about 1 cup)
- 1 cup seasonal vegetables, (We used zucchini), sliced, quartered
- 2 ribs celery, trimmed, diced
- 2 cloves garlic, minced
- 5 cups chicken stock
- 1 large russet potato, peeled, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 cup ditalini noodles, uncooked
- 1 can (15.5 ounces) cannellini beans, drained and rinsed
- 1 cup fresh spinach
- ½ cup parmesan cheese, grated for garnish
- parsley, for garnish
To a large, heavy-bottom pot with a tight-fitting lid, add butter and oil. Heat over medium heat until melted. Add onion, carrots, zucchini, and celery and cook, stirring occasionally, until softened (about 8-10 minutes). Add garlic and cook for one more minute.
Add chicken stock, potato, tomatoes, tomato paste, Italian seasoning, and salt.
Bring the mixture to a low bowl, and then reduce heat to low. Cover and simmer for 15 minutes.
Add dry pasta noodles, cannellini beans, and spinach leaves. Stir to fully combine. Cover and simmer on low for 15-20 more minutes, or until noodles are cooked through.
Serve topped with parmesan cheese and chopped parsley.
Serving: 1portion | Calories: 467kcal