1 can (28 oz.) San Marzano tomatoes, roughly chopped
6 cups vegetable broth
1 cup green beans, chopped
1 carrots, peeled, halved and sliced
1 zucchini, chopped
1 cup cauliflower florets
1 cups pasta, uncooked
1 can (19 oz.) red kidney beans, drained and rinsed
For the flavour boosters:
juice from ½ a lemon
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh parsley, finely chopped
salt and black pepper to taste
For the meat version:
1 pound lean ground beef, cooked and fat drained
Parmesan cheese for garnish
Takes ,
serves 8.
Instructions
Place a large 6-quart soup pot on medium-high heat. Add oil. When the oil begins to shimmer, stir in the onion, celery and garlic. Cover and cook for 5 minutes.
Stir in the tomatoes and vegetable broth, cover and bring to temperature. Right before it comes to a boil, stir in the green beans, carrots, zucchini and cauliflower. Add the pasta and cover. Reduce to simmer and cook for 20 minutes.
Stir in the red kidney beans and the flavour boosters. Add meat, if using.
Serve immediately with Parmesan cheese and a favourite warmed bread.
Hearty Minestrone Soup
Ingredients
2 tablespoons vegetable oil
1 white onion, chopped
1 cup diced celery
2 garlic cloves, finely diced
1 can (28 oz.) San Marzano tomatoes, roughly chopped
6 cups vegetable broth
1 cup green beans, chopped
1 carrots, peeled, halved and sliced
1 zucchini, chopped
1 cup cauliflower florets
1 cups pasta, uncooked
1 can (19 oz.) red kidney beans, drained and rinsed
For the flavour boosters:
juice from ½ a lemon
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh parsley, finely chopped
salt and black pepper to taste
For the meat version:
1 pound lean ground beef, cooked and fat drained
Parmesan cheese for garnish
Directions
Place a large 6-quart soup pot on medium-high heat. Add oil. When the oil begins to shimmer, stir in the onion, celery and garlic. Cover and cook for 5 minutes.
Stir in the tomatoes and vegetable broth, cover and bring to temperature. Right before it comes to a boil, stir in the green beans, carrots, zucchini and cauliflower. Add the pasta and cover. Reduce to simmer and cook for 20 minutes.
Stir in the red kidney beans and the flavour boosters. Add meat, if using.
Serve immediately with Parmesan cheese and a favourite warmed bread.
Hearty Minestrone Soup
Loading...
Assorted freshly chopped vegetables prepared in a rich broth boosted with fresh herbs with an option to add sautéed ground beef…
Make a vegetarian or meat version of this HEARTY MINESTRONE SOUP.
This is a recipe that always works and garners lots of compliments (and second helpings). It also yields a substantial quantity, so if you have a crowd coming your way, this is the recipe you’ll want to make.
Because this easy minestrone recipe is so tasty and memorable, we know you’ll want to PIN the recipe to a favourite board or BOOKMARK the page. You can also forward it to friends – they’ll love it too!
Here’s why it remains one of the best minestrone recipes we’ve ever tasted:
VEGETABLES!
Minestrone is often thought of as the soup without a recipe. It has a long and storied history as being a staple of both Roman and Italian cuisine, yet there’s no single recipe for it; rather, there are countless. The one thing they all seem to have in common is to include lots of seasonal vegetables, beans and pasta.
Thankfully, such broad parameters mean two things: feel free to add your favourite vegetables and make this recipe your own. Click HERE to learn more about the evolution of this much loved, often made soup recipe.
FLAVOUR BOOSTERS!
It’s easy to think of minestrone as an enhanced vegetable soup. During testing, we realized that the simple addition of pasta and beans left us wanting more. Adding a collection of flavour boosters at the very end helps create an exceptionally tasty soup.
We included three herbs in this particular version, but we encourage you to experiment with others. You might also like combinations that include oregano, dill, thyme, sage, marjoram and fennel. Lots of options!
STIR & TASTE!
Perhaps my favourite, and the most memorable moment, in this recipe is the final stir and first taste. Whether you’re simply adding the lemon juice and herbs, or in the carnivore version, sautéed beef, the first spoonful is exciting. After balancing the flavours with salt and pepper, you’re ready to garnish with Parmesan and serve with a lovely warmed bread. Fabulous!
Although we often think of a hearty soup such as this as a standalone meal, you might want to serve a few additional dishes to really round out plans for a dinner party. If company’s on the way, start with our EASY FLATBREAD RECIPE and end the evening with a classic fall dessert like our BUTTERNUT SQUASH STRUDEL or our SPICED PARSNIP CAKE.
Two ways to make this HEARTY MINESTRONE SOUP recipe, and both are sure to please. Enjoy!
1 can (28 oz.) San Marzano tomatoes, roughly chopped
6 cups vegetable broth
1 cup green beans, chopped
1 carrots, peeled, halved and sliced
1 zucchini, chopped
1 cup cauliflower florets
1 cups pasta, uncooked
1 can (19 oz.) red kidney beans, drained and rinsed
For the flavour boosters:
juice from ½ a lemon
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh parsley, finely chopped
salt and black pepper to taste
For the meat version:
1 pound lean ground beef, cooked and fat drained
Parmesan cheese for garnish
Directions
Place a large 6-quart soup pot on medium-high heat. Add oil. When the oil begins to shimmer, stir in the onion, celery and garlic. Cover and cook for 5 minutes.
Stir in the tomatoes and vegetable broth, cover and bring to temperature. Right before it comes to a boil, stir in the green beans, carrots, zucchini and cauliflower. Add the pasta and cover. Reduce to simmer and cook for 20 minutes.
Stir in the red kidney beans and the flavour boosters. Add meat, if using.
Serve immediately with Parmesan cheese and a favourite warmed bread.
Loading...
