Minestrone Soup

There is nothing quite as comforting as a warm bowl of homemade minestrone soup on a chilly evening. Filled with hearty vegetables, tender pasta, fragrant herbs, and a flavorful broth, this classic soup is both nourishing and satisfying.

This recipe has been a family favorite for many years. My dad first introduced us to his version, which was made with tender pieces of steak, rich beef broth, and an assortment of fresh vegetables. It quickly became a meal we looked forward to gathering around the table to enjoy.

Over the years, I adapted his recipe into a plant-based version by replacing the beef with vegetable broth while keeping all of the hearty flavors that made it so special. To make it even easier for busy weeknights, I often use frozen vegetables—especially Costco's Normandy-Style Vegetable Blend. It saves time without sacrificing flavor, making this soup as simple to prepare as it is delicious.

Whether you enjoy it as a vegan meal or choose to add meat, this minestrone is always a crowd-pleaser. In fact, it's my granddaughter's favorite soup! I hope it becomes a favorite in your home, too.

Enjoy!

Ingredients

2 Tbsp. olive oil                                                             

2 stalks celery, chopped

1 large onion, chopped

2 clove garlic, minced              

1 15-oz. can diced tomatoes

2 Tbsp. snipped parsley

1 1/2 tsp. dried basil, crushed

1/2   tsp. dried oregano, crushed

1/4 tsp. pepper

1/2 tsp. salt

1/8 tsp. red pepper flakes

1 bay leaf

3 cups vegetable broth

2 cups desired vegetables

(green beans, sliced zucchini, broccoli, carrots)

1/2 cup small pasta (shells, elbow)

1 can red kidney beans (drained and rinsed)

Vegan Parmesan Cheese

parsley sprigs for garnish

Directions

1.     In a large Dutch oven sauté the onion, celery, and garlic over medium heat until onion is tender. 

2.    Add the tomatoes, parsley, basil, oregano, pepper, pepper flakes, and bay leaf. 

3.    Add the vegetable broth.  Bring to a boil then reduce heat.  Cover and simmer 50 minutes. 

4.    Add the desired vegetables, except zucchini, cover and continue to simmer 15 minutes more. 

5.    Add the pasta, zucchini, and kidney beans.  Cook 15 minutes more or until the pasta is al dente.  Remove bay leaf.  Season with salt, pepper, and parmesan cheese to taste. Sprinkle with roughly chopped parsley.

Serve with crusty garlic bread.

NOTE: I prefer to cook the pasta separately and add it to the vegetable broth just before servicing.