Minestrone Soup is just what I need to start the week with a healthy and hearty dish. You’ll love the ingredients, which can be customized with your favorites, and how easy this is to make, too.
After a weekend of indulging in holiday food, nothing sounded better to me than another piece of pie a big bowl of hearty, healthy soup. Minestrone soup quickly came to mind.
This soup is a great way to start off the new week with a healthy dish, and if you have any leftover veggies that didn’t get used for your stuffing and side dishes last week (think onion, carrots, celery, green beans), you’ll be able to toss them in.
Minestrone Soup for the Win!
We ate minestrone soup often growing up. It’s a great dish to take the chill out of a cold night, and it’s definitely filling and flavorful. Why not serve it for your Meatless Monday meal (with leftovers for during the week, too)?
Minestrone soup is a favorite and popular Italian dish you’ve probably had or seen on the menu of an Italian restaurant. This soup the type of dish that goes far back in Italian cooking, with rustic, rural roots (think “peasant food”) that included making use of whatever was on hand to cook with.
This soup traditionally includes beans and pasta, and you can pretty much add whatever you’d like as far as veggies are concerned. I used some basics — onions, carrots, celery, green beans, and tomatoes, and also added cannellini beans and small pasta shells. If you don’t have shells, you can use just about any small-sized pasta.
Are you a fan of flavorful soups? I have a few other recipes you may enjoy! My Split Pea Soup with Parmesan-Thyme Crisps is a classic, with the added fun of a cheesy, crispy, topping.
Vegetable Noodle Soup with Greens is another that’s perfect for Meatless Monday, and delicious any night of the week (and comforting when you have a cold).
And talk about color! You may want to try this vibrant and flavorful Corn and Sweet Potato Chowder with Saffron Cream to your menu sometime soon!
I know it’s hard coming back from a holiday week filled with indulgent and delicious foods. Minestrone Soup makes it easy to get back into the swing of things!
Enjoy this tasty and easy-to-make soup this week with a slice of rustic Italian bread. You’ll be glad you did!
Patricia Conte/Grab a Plate
Yields Serves 6
- 4 cups vegetable broth
- 3 cups water
- 2 tablespoons olive oil
- 3/4 of a medium-sized white onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (12-ounce can) diced tomatoes in juice
- 2 cups green beans, trimmed and cut into small pieces
- 1 (14-ounce can) cannellini beans, drained and rinsed
- 3/4 cup mini pasta shells (or small elbow pasta)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2-3 teaspoons fresh parsley leaves
- Parmesan cheese for garnish
- Add a large pot or Dutch oven to the stovetop over medium heat. Add the oil. When hot, add the onion, celery, and carrot. Cook for 4-5 minutes or until the vegetables begin to soften.
- Add the garlic. Stir and cook for 30 seconds. Add the tomato paste and tomatoes and stir to combine and break down the tomato paste.
- Add the vegetable broth and water. Add the green beans, cannellini beans, salt, black pepper, oregano, and red pepper.
- Bring the mixture to a simmer for 10-15 minutes. Add the pasta to the mixture, and stir to combine. Cook for another 5-8 minutes, or until the pasta is soft.
- Remove from the heat and add the parsley.
- Serve hot garnished with Parmesan cheese.