Minestrone Soup

Minestrone Soup

Minestrone Soup

Okay, I know it’s still summer right now and the last thing most people want is a hot soup. But there are still a ton of chilly cozy rainy days where I want a solid hearty soup in the summer, so there! But really, oh my goodness you guys this soup is so delish that I’ll eat it even if it’s 30 degrees out. It’s a bit different from your classic minestrone, but that’s just because I made it with what I had in my pantry. I love that about this soup, as long as you have a couple of the main ingredients, you can almost always make a huge pot of delicious soup.

That’s the thing about my recipes, they’re always flexible. This time I used spiral noodles, which were super tasty. But usually people use elbow macaroni, and sometimes they use little shells. I also just used these red kidney beans, but usually people add a variety of at least two kinds of beans. In my opinion, as long as you get the base right, you can toss in or leave out a whole bunch of ingredients and it will still be wonderful.

What’s essential? Pasta of some kind, beans of some kind, veggies, spices, and all the ingredients for the broth (broth, diced tomatoes, tomato paste). Some might say potatoes are essential, okay, I will admit that they’re so much better. I LOVE potatoes in soup, they get all soft and mmmm carbs ♥. But I’ve made this soup without them and it was still wonderful.

This soup is the ultimate healing soup! Loads of veggies, tomato based broth, fragrant but refreshing, while still filling! If your tummy needs a little reset, if you have a cold, if its cold outside, or if you’re just darn hungry, this soup will do the trick!

Oh yeah, and did I mention that it’s easy? Especially if you have an electric chopper! If you don’t, I’m telling you, you should seriously consider getting one. It’s made cooking so much less time consuming for me, and that means I’ll cook more often! Win for me!

Alright, recipe time!

Minestrone Soup

A simple, flexible soup, loaded with tomatoes, veggies, beans and pasta

Serves 8


1 tbsp olive oil
1 potato, peeled & chopped
1 can (30oz) diced tomatoes
2tbsp tomato paste
4 cups vegetable broth
4 cloves garlic, minced
1 onion, chopped
1 cup carrots, chopped
1 can red kidney beans
1/2 cup spiral pasta, uncooked
2 celery sticks, chopped
1/2 cup chopped spinach (or kale)
1 tbsp Italian spice
1 tsp oregano
1/2 tbsp dried basil
1/2 tsp salt
1/2 tsp pepper


Step 1. In a large pot, heat oil on medium/high heat. Add the onions, celery and carrots. Cook until tender, about 6-8 minutes, making sure to stir often so the onions don’t burn.

Step 2. Add tomato paste & garlic, and heat until soft and fragrant, about 1 minute. Add the rest of the ingredients and continue to heat on medium/high until boiling, then cover & turn heat down to medium/low and simmer for 15 minutes. Afte 15 minutes, check to make sure your potatoes are soft, if not, add more time until they are before moving to the next step.

Step 3. LOOK! – Does the liquid cover the pasta/ingredients? If not, you’ll want to add more boiled water and/or broth.

Step 4. TASTE! This step is essential for soups! How is it? Especially if you had to add more liquid, you may need to add more salt, pepper, or a teeny dash of each of the spices. If it doesn’t seem thick or bold enough, add another tbsp of tomato paste.

**You may feel like a recipe shouldn’t be so vague, but I’m telling you, you must look & taste in order to get your soup just right. Soups are pretty easy, but they are ALL about the flavor so you must taste them and judge the flavor yourself. You don’t want to put in all that work just to find your soup is bland or is more like a pasta because you didn’t add enough broth. I learned that last step the hard way and ended up with a strange soup-like pasta dish.

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