lunch

Minestrone Soup This minestrone soup recipe is a delicious version of the classic Italian vegetable soup. Serve it with crusty bread for an easy vegetarian meal! summer / salads — Jump to recipe Today, I have two goals: to bake a batch of Christmas cookies and to make a pot of minestrone soup. To me, the two go hand-in-hand. After I spend an afternoon baking (and eating!) something sweet, I want nothing more than a warming, nourishing pot of soup for dinner at night. I love this minestrone soup recipe in particular because it’s so satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I toss in green beans for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese. It’s super easy and flavorful, and all you need is crusty bread to make it a meal. Cookies for dessert are optional, but highly recommended. Minestrone Soup Recipe Ingredients Here’s what you’ll need to make this minestrone soup recipe: Onion, carrot, and celery – These vegetables create the aromatic base of the soup, known as a soffritto in Italian. You’ll sauté them in olive oil before adding the other ingredients. Garlic – It adds additional depth of flavor to the soup. You’ll stir it in after cooking the onions, carrots, and celery so that it doesn’t burn. Diced tomatoes – For sweet, tangy flavor. Green beans – They add vibrant color and crisp-tender texture to the soup. White or kidney beans – Navy beans, cannellini beans, and red kidney beans all work great! Vegetable broth – Use store-bought, or make your own. Bay leaves, oregano, and thyme – My easy version of a homemade Italian seasoning! These dried herbs add so much complexity to this simple minestrone soup. Small pasta – Think elbows, little shells, orecchiette, or ditalini. I like to cook it right in the soup so that it releases its starches into the broth. Fresh parsley – For garnish! Fresh basil would be excellent here too. Red pepper flakes – Optional, for heat. And Parmesan cheese – This salty, umami garnish takes the soup over the top. A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter