Hearty Minestrone Soup
Photo by Janie Jones
Nothing is better on a cold winter day like a bowl of soup…and this Hearty (healthy) Minestrone is my new fav! Lots of veggies, rich broth, some tiny little pasta shells, and there you have. A perfect hug in a bowl.
I eat this for lunch all of the time, but I also like to serve soups at dinner parties. Why? Welp…let me count the reasons?
I can make it in advance and simply have it simmering away on my stove until we are ready to eat. (note, if the soup reduces too much, just add some water and a bit of salt:)
Soup is casual, so everyone is super relaxed... all tucked in around your table. And who doesn't feel better after eating a homemade bowl of soup??
I serve this with a light green salad, a toasted baguette, and a couple of bottles of Sauvignon Blanc.
A few votives on the table and linen napkins…really that’s all you need. Oh, except the….
Music, I always have music in the background….don't forget the music. It really sets the mood. I like to either play smooth jazz or an old school playlist. Everyone starts telling stories of what they were doing when that song was on the radio. We laugh go back in time a bit, and I just love it.
I’d love to hear if you make it….and if you share it with friends. Let’s relax, laugh, create some memories and enjoy the moment.
xx,
Lauren
Hearty Minestrone Soup
Ingredients
- 2 tablespoons extra-virgin olive oil (Olive Tree Blend olive oil preferred)
- 1 large onion, diced
- 3 celery stalks, diced
- 4 garlic cloves, chopped
- 2 teaspoons basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon thyme, dried
- 1 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pinch of red pepper flakes
- 1 28 oz can diced tomatoes
- 1 15 ounce can white kidney (cannellini) beans, rinsed and drained
- 2 bay leaves
- 1-2 Parmesan rinds (optional)
- 7-8 cups chicken or vegetable stock
- 1 cup small pasta soup shells, uncooked
- 4 large handfuls of spinach or kale, coarsely chopped
- 1/4 cup parsley, chopped
- 1/4 cup fresh basil, chopped (optional but delish)
- Italian crusty bread loaf for serving
Instructions
- Preheat a large Dutch oven or heavy bottom pot on low-medium heat. Swirl olive oil in the bottom of pan to coat.
- Add onion, celery and garlic-sauté until tender, stirring occasionally.
- Add the next 11 ingredients and stir. Bring to a simmer, cover, and cook on low for 30-45 minutes. Add pasta and cook for additional
- 8 minutes. Remove the parmesan rinds if using.
- Remove from heat. Scoop 2 cups of soup from the bottom of the
- pot and blend until smooth. Return blended soup to the pot. This
- will make the whole pot of soup creamy. Skip this step for a
- non-creamy soup. Alternatively, you can use an immersion blender and place it in into the whole pot and blend briefly.
- Add spinach or kale, parsley and basil. Adjust seasoning to taste-it will likely need more salt.
- Serve hot with shredded Parmesan cheese, a drizzle of olive oil and crunchy bread
Notes:
• Store soup in an airtight container in the refrigerator for 5-7 days.
• If you want to make a double batch to freeze for later, don't add the pasta before freezing. Add it after you reheat it.
• Substitute any types of beans you like.
• To serve this soup for easy entertaining, make the soup the day before and reheat it before your guests arrive.
Serve with a simple green salad, and crusty bread, and don’t forget a lovely bottle of wine.
• Buy a simple dessert and this is a great and inexpensive way to have dinner with friends.
Calories vary on mix and garnishes used.