Minestrone Soup

INGREDIENTS

Extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
¼ cup tomato paste
1 large potato
1 zucchini
1 large can of diced tomatoes
4 cups chicken broth
3 cups water
4 cloves garlic, minced
Dried oregano, to taste
Dried thyme, to taste
Salt, pepper, to taste
2 bay leaves
Red pepper flakes, to taste
1 can mixed beans, rinsed and drained 
2 cups baby spinach
Grated Parmesan cheese, optional

INSTRUCTIONS

1.Warm olive oil in a large Dutch oven over medium heat and add the chopped onion, carrots, tomato paste and a bit of salt. Cook, stirring often, until the vegetables have softened for about 10 minutes.

Minestrone viggies
2.Add zucchini, potato, garlic, oregano and thyme. Cook, stirring frequently, for a few minutes. 
3.Pour in the diced tomatoes, broth and water. Sometimes I make my own chicken broth and the other times I use the store bought stock. Add the salt, bay leaves, red pepper flakes and black pepper.

Minestrone Soup veggies
4.Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap. Reduce heat to maintain a gentle simmer.
5.Cook for 15 minutes, then remove the lid and add beans and spinach. You can chop the spinach or just use whole leaves. Continue simmering, uncovered, for about 20  minutes. 

Minestrone with spinach
6.Remove the pot from the heat, and serve the soup with warm crusty bread and Parmesan.  It’s filling and very satisfying. Enjoy! 

Minestrone Soup with Chicken stock

Ingredients:

  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • ¼ cup tomato paste
  • 1 large potato
  • 1 zucchini
  • 1 large can of diced tomatoes
  • 4 cups chicken broth
  • 3 cups water
  • 4 cloves garlic, minced
  • Dried oregano, to taste
  • Dried thyme, to taste
  • Salt, pepper, to taste
  • 2 bay leaves
  • Red pepper flakes, to taste
  • 1 can mixed beans, rinsed and drained
  • 2 cups baby spinach
  • Grated Parmesan cheese, optional

The Cooking Tale

Minestrone Soup

Spice up your life with this warm and hearty minestrone soup! This classic soup recipe is flavourful, healthy, easy to make, and taste incredible. It is made with seasonal vegetables and chicken stock. You could also add in bell peppers, squash, pasta and use a vegetable stock instead of a chicken one. But this is the version of Minestrone soup we love in our house.

Minestrone Soup

Ingredients:

  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • ¼ cup tomato paste
  • 1 large potato
  • 1 zucchini
  • 1 large can of diced tomatoes
  • 4 cups chicken broth
  • 3 cups water
  • 4 cloves garlic, minced
  • Dried oregano, to taste
  • Dried thyme, to taste
  • Salt, pepper, to taste
  • 2 bay leaves
  • Red pepper flakes, to taste
  • 1 can mixed beans, rinsed and drained
  • 2 cups baby spinach
  • Grated Parmesan cheese, optional

Step by step:

1.Warm olive oil in a large Dutch oven over medium heat and add the chopped onion, carrots, tomato paste and a bit of salt. Cook, stirring often, until the vegetables have softened for about 10 minutes.
2.Add zucchini, potato, garlic, oregano and thyme. Cook, stirring frequently, for a few minutes.
3.Pour in the diced tomatoes, broth and water. Sometimes I make my own chicken broth and the other times I use the store bought stock. Add the salt, bay leaves, red pepper flakes and black pepper.
4.Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap. Reduce heat to maintain a gentle simmer.
5.Cook for 15 minutes, then remove the lid and add beans and spinach. You can chop the spinach or just use whole leaves. Continue simmering, uncovered, for about 20 minutes.
6.Remove the pot from the heat, and serve the soup with warm crusty bread and Parmesan. It is filling and very satisfying. Enjoy!
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