Hearty Minestrone Soup

blend olive oil tuscan blend tuscan blend olive oil

HEARTY MINESTRONE SOUP

https://www.lauren-lane.com/blog/hearty-minestrone-soup-fzae4

Yield: 4-6

Author: Lauren Lane 

Nothing is better on a crisp Fall day like a bowl of soup…and this Hearty and healthy Minestrone is my one of my favs! Lots of veggies, rich broth, some tiny little pasta shells, and there you have. A perfect hug in a bowl.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil (Olive Tree Blend olive oil preferred)
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, chopped
  • 2 teaspoons basil, dried
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon thyme, dried
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pinch of red pepper flakes
  • 1 28 oz can diced tomatoes
  • 1 15 ounce can white kidney (cannellini) beans, rinsed and drained
  • 2 bay leaves
  • 1-2 Parmesan rinds (optional)
  • 7-8 cups chicken or vegetable stock
  • 1 cup small pasta soup shells, uncooked
  • 4 large handfuls of spinach or kale, coarsely chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh basil, chopped (optional but delish)
  • Italian crusty bread loaf for serving

INSTRUCTIONS

  1. Preheat a large Dutch oven or heavy bottom pot on low-medium heat. Swirl olive oil in the bottom of pan to coat.
  2. Add onion, celery and garlic-sauté until tender, stirring occasionally.
  3. Add the next 11 ingredients and stir. Bring to a simmer, cover, and cook on low for 30-45 minutes. Add pasta and cook for additional
  4. 8 minutes. Remove the parmesan rinds if using.
  5. Remove from heat. Scoop 2 cups of soup from the bottom of the
  6. pot and blend until smooth. Return blended soup to the pot. This
  7. will make the whole pot of soup creamy. Skip this step for a
  8. non-creamy soup. Alternatively, you can use an immersion blender and place it in into the whole pot and blend briefly.
  9. Add spinach or kale, parsley and basil. Adjust seasoning to taste-it will likely need more salt.
  10. Serve hot with shredded Parmesan cheese, a drizzle of olive oil and crunchy bread

NOTES:

  • Store soup in an airtight container in the refrigerator for 5-7 days.
  • If you want to make a double batch to freeze for later, don't add the pasta before freezing. Add it after you reheat it.
  • Substitute any types of beans you like.
  • To serve this soup for easy entertaining, make the soup the day before and reheat it before your guests arrive.

Serve with a simple green salad, and crusty bread, and don’t forget a lovely bottle of wine.

  • Buy a simple dessert and this is a great and inexpensive way to have dinner with friends.


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