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Soup season is here and Minestrone Soup is a thick saucy option that really makes a beautiful rustic meal. A beauty of this soup is you can make it with essentially anything in your fridge, and adjust to your personal diet and taste. This is my favourite way to make it but feel free to make it your own.
Some delicious add ins and alternatives are zucchini, green beans, peas, yellow squash, rice, potatoes, vegetable stock, kale, almost any soup friendly vegetable!
The How To
This recipe starts the night before by soaking your beans, you can use canned and skip this step entirely but I prefer to use dried beans over canned.
Start by putting the beans in a large stock pot and fill with water, and allow them to soak overnight. In the morning drain the beans and return to the pot and cover with cover with water again. Bring them to a boil, then reduce to a simmer for about an hour or cooked through. This process can take longer depending on how old the beans are.
Set beans aside until you are ready to make the soup.
When you are ready to start the soup, begin by melting butter and olive oil in a large dutch oven over medium heat. Finely dice onion, celery and carrots at sweat in the butter and oil until they begin to soften.
Add tomato sauce, diced tomatoes and broth to the dutch oven and bring back to a boil and allow to boil for 15 minutes.
Add seasoning to the pot along with the beans and pasta. Cook 5-10 minutes until pasta is cooked.
Stir in spinach.
Serve with your favourite crusty bread and freshly grated parmesan cheese.
Minestrone soup is one of those soups that just gets better with time. Trust me this is beautiful the next day for lunch! The noodles swell and the soup becomes thick and saucy, it will last in the fridge up to 5 days, but let’s be honest it never lasts that long. If you plan to make a large batch and freeze it leave the pasta and beans out and just add when you are ready to eat.
- 1 cup of dried red kidney beans
- 1 tablespoon butter
- 1 tablespoons olive oil
- 1 white onion finely chopped
- 1 cup sliced carrots
- 1 cup sliced celery
- ½ teaspoon salt
- 1 can (28 oz) petite diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- 3 cans (14.75 oz each) bone broth
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 2 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup chopped baby spinach
- 1 cup Orzo pasta
- The night before soak the beans in a large pot of water. Allow to soak over night. Drain and fill with fresh water and boil for about an hour or until soft.
- Heat a large dutch oven over medium head and melt butter and olive oil.
- Finely dice onion, celery, and carrots then sweat in the butter.
- Add tomato sauce, diced tomatoes, and broth. Return to a boil and allow it to simmer for 15 minutes
- Add basil, parsley, organo, salt and pepper along with beans and pasta. Cook 5-10 minutes.
- Stir in spinach.
Serve with bread and top with parmesean.