Description
This Winter Minestrone Soup is a comforting and nourishing meal that’s perfect for chilly days. Packed with a variety of tender vegetables, beans, and savory broth, it’s a satisfying and flavorful soup that the whole family will enjoy.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional)
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can cannellini beans, drained and rinsed
– 6 cups vegetable or chicken broth
– 1 bay leaf
– 2 cups uncooked elbow macaroni
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
– Chopped fresh parsley, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
4. Add the diced tomatoes, kidney beans, cannellini beans, broth, and bay leaf. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let the soup simmer for 30 minutes.
6. Add the uncooked elbow macaroni and continue to simmer for 10-15 minutes, or until the pasta is tender.
7. Season with salt and pepper to taste.
8. Serve the Winter Minestrone Soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Notes
– For a heartier soup, you can add cooked Italian sausage or ground beef.
– To make it vegetarian, use vegetable broth and omit the sausage or beef.
– This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 45
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Italian