Homemade Minestrone Soup
Homemade Minestrone Soup is an easy and healthy soup to make! Start your New Year off right with a big mug of this yummy soup!
Servings 6
Ingredients
- 2 tablespooons Olive Oil
- 1 cup Diced onions
- 1 tablespoon minced garlic
- 2 stalks finely chopped celery
- 2 carrots thinly sliced
- 1 cup finely chopped zucchini
- 6 ounces finely chopped crimini mushrooms
- 1 14-ounce can diced tomatoes
- 2 teaspoons marjoram
- 2 teaspoons dried basil
- 1 teaspoon dried oragano
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounces tomato puree
- 6 cups chicken or vegetable stock
- 2 15-ounce cans cannellini beans drained and rinsed
- 1/2 cup chopped fresh parsley
- 1 pound short pasta such as ditalini
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, celery, carrots, zucchini, and mushrooms. Cook for about 10 minutes or until the vegetables become soft.
- Add the diced tomatoes, marjoram, basil, oregano, bay leaves, salt, and pepper. Stir to combine.
- Stir in the tomato puree, chicken or vegetable stock, and beans. Reduce heat to low, cover and simmer for a half hour. Stirring occasionally.
- While the soup is simmering, cook the pasta according to package directions in salted boiling water. Drain, rinse and set aside.
- When the soup is finished simmering, stir in the parsley.
- To serve, add a scoop of the cooked pasta to a bowl and pour a large ladle or two of the soup over the pasta.
Notes
As with all my noodle soup recipes, I always store the pasta separate from the soup. If you leave the noodles in the soup they will absorb too much liquid and get mushy. Try this tip. It makes a world of difference in the soup consistency!
Serve with a big helping of parmesan cheese and a good quality bread.