Need an idea for supper tonight? Try this simmer and serve soup recipe. Filled with fresh vegetables, this minestrone soup recipe is hearty and delicious.
Where I’m from, summer is all about the fruits and vegetables. Our roadsides are loaded with produce stands and guys selling fresh cantaloupe and watermelon hauled around in the back of their pickup trucks.
That’s why it’s the perfect time to eat better. With so many options, I’m taking this summer as an opportunity to eat more vegetables and make healthier choices in my diet with fresh produce grown right here in my home state.
Even better, I have my own backyard vegetable garden. And right now it’s loaded with zucchini and yellow squash. So this week, I’m sharing a wonderful recipe for minestrone soup. It’s loaded with flavor and hearty enough to feed even the hungriest crew.
Minestrone Soup Recipe
Minestrone soup is pretty much made with whatever vegetables you have on hand. But I love this recipe because it’s filled with zucchini-which right now I happen to have a plentiful supply- and all sorts of spices to give it an extra kick, too.
Here’s what I used to make mine.
3 teaspoons minced garlic
1 finely chopped Vidalia onion
1 finely chopped stalk celery
1/2 cup frozen green beans
3/4 cup chopped zucchini
4 cups vegetable broth
1 can diced tomatoes, drained
2 cans light red kidney beans, drained
2 cans of northern beans, drained
3/4 cup shredded carrot
1 1/2 teaspoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 tablespoons minced fresh parsley
3 cups hot water
3/4 cup of rotini pasta
4 cups of baby spinach
Heat just a bit of olive oil in large pot. Sauté onion, celery, garlic, zucchini, and beans until onions are translucent.
Add broth, beans, carrots, tomatoes, spices, and hot water.
Bring the soup to a boil, then reduce the heat to a simmer for 15 to 20 minutes.
Add the pasta and spinach and heat for another 15 to 20 minutes.
This easy minestrone soup recipe is delicious! Click To Tweet
You’ll often have minestrone soup with small pasta shells or small elbow macaroni noodles, but my boys like the rotini so I use it to make the soup even heartier with a little bit more texture.
However, minestrone is all about the veggies you most enjoy, so don’t be afraid to toss in different vegetables or a different type bean, and use things from your pantry to save a little extra cash.
Other Recipes You May Enjoy
- olive oil
- 3 teaspoons minced garlic
- 1 finely chopped Vidalia onion
- 1 finely chopped stalk celery
- 1/2 cup frozen green beans
- 3/4 cup chopped zucchini
- 4 cups vegetable broth
- 1 can diced tomatoes, drained
- 2 cans light red kidney beans, drained
- 2 cans of northern beans, drained
- 3/4 cup shredded carrot
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 tablespoons minced fresh parsley
- 3 cups hot water
- 3/4 cup of rotini pasta
- 4 cups of baby spinach
- Heat just a bit of olive oil in large pot. Sauté onion, celery, garlic, zucchini, and beans until onions are translucent.
- Add broth, beans, carrots, tomatoes, spices, and hot water.
- Bring the soup to a boil, then reduce the heat to a simmer for 15 to 20 minutes.
- Add the pasta and spinach and heat for another 15 to 20 minutes.