Minestrone Soup

Over the weekend, I made some Minestrone soup and it was so comforting! It was thick, hearty, full of flavour, and loaded with vegetables such as celery, carrots, mushrooms, onion, tomatoes, beans, and spinach. This is such a filling soup for vegans, vegetarians, and those simply looking to eat less meat. Served with a sprinkle of cheese and a slice of garlic bread, this warm bowl of goodness makes for a satisfying meal.

All three of my little ones thoroughly enjoyed this Minestrone soup. The kids even came back from school and asked for more soup as their afterschool snack – If that isn’t good, I don’t know what is!

Minestrone Soup RECIPE

Ingredients: 

  • 1.5 cups of pasta, cooked and set aside (I used rotini pasta)
  • 3 Tbsp. EVOO
  • 1 medium yellow onion, diced
  • 2 carrots, sliced
  • 2 stalks of celery, diced
  • 6-8 Cremini mushrooms, sliced
  • 6 cloves of garlic, minced
  • 1 cup trimmed and cut beans
  • 1.5 tsp dried oregano
  • 1 handful of fresh basil, finely chopped (plus more for garnish)
  • 1 cup of spinach, packed
  • 398 mL can of kidney beans, drained and rinsed
  • 28 oz. can flame-grilled tomatoes plus liquid
  • 6 cups of homemade vegetable broth
  • salt and pepper to taste

Instructions:

  1. In a large soup pot, heat the olive oil on medium-high heat. Add the onions, celery, and carrots. Sauté until the onions turn golden and translucent. Add the garlic and sauté for a minute or two.
  2. Add the dried oregano, basil, beans, and mushrooms, stirring often to prevent burning.
  3. Next add the tomatoes plus liquid, broth, rinsed kidney beans, salt and pepper.
  4. Cover and let the soup simmer on medium heat for 25-30 minutes, stirring occasionally to prevent burning.
  5. Once the soup is done, add the chopped spinach and cooked pasta and give the soup a good stir.
  6. Serve warm with a sprinkle of cheese and a crusty bread of your choice.

NOTE:

  • Any veggies can be substituted for the ones I have used in this recipe. Some great substitutions include zucchini and squash.
  • Flame-grilled tomatoes add such depth to this soup. If it cannot be found, use a can of crushed tomatoes instead. Oven-roasted tomatoes work well too.
  • Any legume could be substituted for the kidney beans. I have used chickpeas with wonderful results.

If you give this recipe a try, please let me know in the comments below! Your feedback is much appreciated 🙂

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