Easy to make Minestrone Soup

 

There's nothing like a warm bowl of soup on a chilly day. At 55 degrees here in New York today, I made my first fall vat of Minestrone. This is one of my go to recipes and a family favorite.

Chloe isn't much of a meat eater but she likes beans so I add cannellini and kidney which are both good sources of protein. There's a great mix of veggies so it's hearty and healthy.

This recipe makes enough soup for some leftovers which you will be thankful for the next day...it's super easy and so good! Pre- chop all the ingredients to make it even easier to follow.

Minestrone Soup

Ingredients

1tbsp. olive oil
1onion, finely chopped
1 leek halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
14 oz. can crushed tomatoes
1 carrot, finely diced
2 celery stalks, finely diced
1 yellow squash, finely diced
1 green zucchini, finely diced
14 oz. can of cannellini beans (do not drain)
14 oz. can of kidney beans (do not drain)
3 cups water
4 cups of chicken or veggie stock
3 oz of tubetti or pipette pasta
salt & pepper
Freshly grated Parmesan cheese, to serve


1. Heat the oil in a large pot over a medium heat. Add the onion, leek, and garlic and cook about 4-5 minutes until softened.

2. Add crushed tomatoes, carrot, squash, celery, zucchini, water and stock. Bring to boil, stirring occasionally.

3. Stir in beans. Season with salt and pepper. Reduce heat to a simmer, partially covered for 45 minutes.

4. Bring a salted pot of water to a boil for your pasta. Once cooked, drain and add to soup.

5. Add grated parm to soup once bowled.

I hope this soup warms your soul like it does my family!

ENJOY!