Minestrone Soup
Minestrone Soup

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, minestrone soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Minestrone Soup is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Minestrone Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook minestrone soup using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Minestrone Soup:
  1. Prepare 1/2 yellow onion, diced
  2. Prepare 2 cloves garlic, minced
  3. Make ready 1 large rib celery, sliced
  4. Prepare 1 medium carrot, diced
  5. Get 2 tsp dried basil
  6. Get 1 tsp dried thyme
  7. Take 1 tsp dried oregano
  8. Prepare 1 can whole plum tomatoes (32oz)
  9. Take 3 tbsp tomato paste
  10. Get 4 cups chicken broth
  11. Take 1 bay leaf
  12. Prepare 1 can red kidney beans, rinsed and drained
  13. Get 1 can cannellini or great northern beans, rinsed and drained
  14. Prepare 1/4 cup orzo
  15. Get 1 medium zucchini, sliced
  16. Prepare 1-2 cups baby spinach
  17. Make ready to taste Kosher salt and pepper
Instructions to make Minestrone Soup:
  1. Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.
  2. Add basil, oregano, and thyme. Saute for additional minute.
  3. Add tomatoes and use a spatula to break into pieces. Add bay leaf, chicken broth, kidney beans, and cannellini beans.
  4. Bring to a boil, then lower heat and simmer for 25 minutes.
  5. Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.
  6. Season to taste with kosher salt and pepper. Serve immediately.

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