Minestrone Soup

Minestrone soup is a lovely way to get in so many vitamins and vegetables in a delicious, comforting soup. This recipe features a hearty and flavourful tomato broth filled with tons of vegetables, beans, and pasta.

Info and tips for minestrone soup

Minestrone soup like most soups is relatively easy to make. Basically everything just gets thrown into a large pot to cook together. The hardest part is the prep as we are using a lot of veggies. My main tip when it comes to cutting veggies is to use a sharp, decent sized knife. A dull knife is more dangerous than a sharp one as you have to press a lot harder, increasing the chance of accidently slipping and cutting yourself. A heavy wooden cutting board with grips on the edges will also help prevent the cutting board from moving around. I highly recommend getting both of these as it will make your cooking experience 1000 times better.

I also use a Dutch oven for this recipe. My favourite ones are Le Creuset, but there are other cheaper options like lodge that do a great job as well! Having a Dutch oven is amazing for soups, stews, frying, baking bread, and so many other things.

Equipment

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I use my Le Creuset Dutch Oven for so many things! Highly recommend the investment.

Ingredients for minestrone soup

• oil
• 1 onion
• 2 celery stalks
• 1 large carrot
• 5 garlic cloves
• 400 ml (1 can) crushed tomatoes
• 1 zucchini
• 1 & 1/2 cup green beans
• 540 ml (1 can) kidney beans
• 540 ml (1 can) black eyed peas
• 5 cups chicken or veggie broth
• tsp Italian seasoning
• about 2 cups or 250g of small pasta
• 1 cup of kale (about 2 large leaves)
• salt & pepper to taste
• fresh basil (for garnish)
• fresh parsley (for garnish)
• parmesan (for garnish)

Instructions

1. Begin by getting your prep out of the way. Dice the onion, celery, and carrot into even pieces. Finely mince the garlic. Cut the zucchini into quartered slices. Trim the ends of the green beans and slice into three pieces. Roughly chop the leaves of the kale. Finely mince the parsley and basil if you are using it for garnish.
2. To a large heavy pot add a drizzle of oil. With the heat on medium add the diced onion, celery, and carrots. Sauté for a few minutes until they start to get soft and fragrant.
3. Next add the garlic and crushed tomatoes. Cook another 1-2 minutes before adding the zucchini, green beans, kidney beans, black eyed peas, broth, and Italian seasoning. Bring this to a simmer before adding the pasta.
4. Lower the heat to medium low and cover. Stir every few minutes to prevent the pasta from sticking to the bottom. Continue simmering until your pasta is al dente.
5. Next add the kale and salt and pepper to taste. Shut off the heat and cook for 1-2 minutes until the kale is softened but still green.
6. Serve with some fresh parsley, basil, and parmesan if desired and enjoy!

See below for a video tutorial!

If you liked this soup recipe be sure to check out my others!

• Creamy Ham Potato Soup
• Tomato Soup & Grilled Cheese
• Olive Garden Copycat Chicken Gnocchi Soup

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Minestrone Soup

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Soups – Italian

By Kenna's Cooks – Serves: 6

Prep Time: 20 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes

Minestrone soup features a hearty and flavourful tomato broth filled with tons of vegetables, beans, and pasta.

Ingredients

• oil
• 1 onion
• 2 celery stalks
• 1 large carrot
• 5 garlic cloves
• 400 ml (1 can) crushed tomatoes
• 1 zucchini
• 1 & 1/2 cup green beans
• 540 ml (1 can) kidney beans
• 540 ml (1 can) black eyed peas
• 5 cups chicken or veggie broth
• tsp Italian seasoning
• about 2 cups or 250g of small pasta
• 1 cup of kale (about 2 large leaves)
• salt & pepper to taste
• fresh basil (for garnish)
• fresh parsley (for garnish)
• parmesan (for garnish)

Instructions

1

Begin by getting your prep out of the way. Dice the onion, celery, and carrot into even pieces. Finely mince the garlic. Cut the zucchini into quartered slices. Trim the ends of the green beans and slice into three pieces. Roughly chop the leaves of the kale. Finely mince the parsley and basil if you are using it for garnish.

2

To a large heavy pot add a drizzle of oil. With the heat on medium add the diced onion, celery, and carrots. Sauté for a few minutes until they start to get soft and fragrant.

3

Next add the garlic and crushed tomatoes. Cook another 1-2 minutes before adding the zucchini, green beans, kidney beans, black eyed peas, broth, and Italian seasoning. Bring this to a simmer before adding the pasta.

4

Lower the heat to medium low and cover. Stir every few minutes to prevent the pasta from sticking to the bottom. Continue simmering until your pasta is al dente.

5

Next add the kale and salt and pepper to taste. Shut off the heat and cook for 1-2 minutes until the kale is softened but still green.

6

Serve with some fresh parsley, basil, and parmesan if desired and enjoy!