January 21, 2024

Minestrone Soup

Who doesn't love a hearty minestrone soup? Loved by both kids and adults, this minestrone is the best—a versatile, hearty, vegetable-rich Italian soup made from scratch, loaded with protein and plenty of fiber from the vegetables and beans. Perfect for a healthy, wholesome, and comforting meal. 

This one is loaded with carrots, celery, garlic, onions, tomatoes, and kale, which means it's also loaded with fiber and protein. It's flexible enough to swap out some vegetables for any you may already have on hand. You can also easily make it completely vegetarian by simply swapping the chicken bouillon for vegetable bouillon. You can also use gluten free noodles if preferred. This minestrone soup is a favorite here for sure, not only because it's loaded with all the veggies (helping you meet your daily vegetable quota), which we love, but also because it's the perfect comfort food. Enjoy, and please leave a comment and let me know how you liked this recipe!

  • For an added touch you can make crispy prosciutto to use as garnish along with grated parmesan. To make the prosciutto, heat a large pan on medium heat and add two to three slices of prosciutto. Cook until lightly browned on both sides, flipping in between. Once complete, place the prosciutto on a plate and set aside until the soup is finished and you're ready to break apart into pieces for garnish. It adds a nice touch of texture and flavor to the soup but feel free to omit, as the soup is really delicious with or without it! 

In search of another hearty, comforting winter meal, how about trying this Mexican Turkey Chili?  It's delicious and another winter favorite! 

Ingredients

 1 tbsp extra virgin olive oil
 2 cloves garlic
 2 bay leaves
 3 carrots
 3 celery stalks
 1 yellow or white onion
 1 bunch dinosaur kale or swiss chard
 1 can (14 oz) whole peeled tomatoes
 2 tsp chicken bouillon (or vegetable bouillon, if vegetarian), such as Better Than Bouillon
 2 cans white beans (Cannellini, Northern, or other), rinsed and drained
 8 oz dried pasta
 sea salt and fresh ground pepper
 grated parmesan for garnish (optional)
 2 slices prosciutto for garnish (optional) pan-seared

Directions

1

Finely chop the garlic and onion. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-duty pot over medium-high heat.

2

Add the garlic and the bay leaves, followed by the onions. Trim and chop the carrots and celery, adding to the pan and stirring as you go. Remove and finely chop any tough stalks from the kale or chard greens and add to the pan. Cook for around 5-7 minutes, stirring often, until slightly softened. Add in a few sprinkles of salt and fresh ground pepper.

3

Pour in the undrained canned tomatoes, breaking them up with your spoon. Add in the drained beans. Combine the chicken bouillon with 2 cups of hot water in a measuring cup, stir, and then pour it into the pot.

4

Cut or tear the greens into large pieces, place them in the pot, and gently stir to combine. Pour enough boiling water to cover the mixture, bring it to a simmer. Add the dried pasta, stir, and cover with a lid. Simmer for 10 to 15 minutes until the pasta is cooked and the soup thickens. Taste test, adding salt and pepper if needed.

Garnish with grated Parmesan cheese and broken crispy prosciutto pieces, if desired.

Minestrone Soup

Minestrone Soup

Category, , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 1 tbsp extra virgin olive oil
 2 cloves garlic
 2 bay leaves
 3 carrots
 3 celery stalks
 1 yellow or white onion
 1 bunch dinosaur kale or swiss chard
 1 can (14 oz) whole peeled tomatoes
 2 tsp chicken bouillon (or vegetable bouillon, if vegetarian), such as Better Than Bouillon
 2 cans white beans (Cannellini, Northern, or other), rinsed and drained
 8 oz dried pasta
 sea salt and fresh ground pepper
 grated parmesan for garnish (optional)
 2 slices prosciutto for garnish (optional) pan-seared

Steps

1

Finely chop the garlic and onion. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-duty pot over medium-high heat.

2

Add the garlic and the bay leaves, followed by the onions. Trim and chop the carrots and celery, adding to the pan and stirring as you go. Remove and finely chop any tough stalks from the kale or chard greens and add to the pan. Cook for around 5-7 minutes, stirring often, until slightly softened. Add in a few sprinkles of salt and fresh ground pepper.

3

Pour in the undrained canned tomatoes, breaking them up with your spoon. Add in the drained beans. Combine the chicken bouillon with 2 cups of hot water in a measuring cup, stir, and then pour it into the pot.

4

Cut or tear the greens into large pieces, place them in the pot, and gently stir to combine. Pour enough boiling water to cover the mixture, bring it to a simmer. Add the dried pasta, stir, and cover with a lid. Simmer for 10 to 15 minutes until the pasta is cooked and the soup thickens. Taste test, adding salt and pepper if needed.

Garnish with grated Parmesan cheese and broken crispy prosciutto pieces, if desired.

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