I don’t know about you guys, but getting veggies into our diets on the regular is not always the easiest thing to do. Even when I do make it a point to have vegetables in our meals, there is the occasional “do I have to eat ALL my broccoli?” sort of comments. BUT when the veggies are in the soup…it’s an automatic! This recipe for Minestrone soup is super easy and it will be your new go to.
Here’s a visual of all the ingredients. I spy the ingredients of a “mirepoix”. Any day I get to use my one french culinary word from all those hours of FoodNetwork watching is a great day!
Start off by cooking all the vegetables until soft. I’ll share the rest of the recipe below.
- 1½ tablespoons olive oil
- 1 small/medium onion, chopped
- 1 large carrot, thinly sliced
- 1-2 stalks celery, diced
- 4-5 cloves garlic, minced or pressed
- 2 15-ounce cans white beans like Great Northern or Canalini
- 1 14-ounce can diced tomatoes, drained
- 1½ teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 32 ounces vegetable broth (4 cups)
- 3 cups water
- ½ cup small shell pasta
- On medium high heat add olive oil to coat bottom of pan. Toss in diced onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent. Add the garlic and cook stirring until the garlic is fragrant.
- Add the white beans, tomatoes, and seasonings and stir to combine. Add the broth and water and bring the soup to a simmer.
- Cover and simmer on low for 20-25 minutes, until carrots and celery are tender. Add in the pasta and cook until the pasta is soft, 8-10 minutes. (Add additional vegetable broth or water if you feel you need it for preferred consistency.) Season with additional salt and pepper to taste.
That’s it! I hope your family loves it!
Looking for more great soup recipes? You’ll love: