An Easy Classic Minestrone Soup Recipe
An Easy Classic Minestrone Soup Recipe that can stand on its own as a main dish. This hearty soup recipe has a rich tomato based broth and loaded with vegetables and small pasta for the ultimate comforting bite.
True Confessions. I’m a soup addict. When the fall rolls around I could eat soup for every meal. They are easy to make. A great way to add flavor, hid vegetables and always turn out super delicious.
With soup, you can’t go wrong! One of my recent favorites is Minestrone Soup. I honesty had never made it before until my mom made this hearty soup for me when I was sick. After I tried her version for the first time I’ve been begging her to give me the recipe ever since. Well, she finally gave me a few of her secrets and I put them to good use for y’all.
This is seriously the best most flavorful hearty rich soup you will ever have. It’s straight up addicting. Just warning you.
Ingredients:
- 2 tablespoons of olive oil
- 1 1/2 cups of onion, chopped
- 2 garlic cloves, minced
- 2 cups carrots, diced
- 1 large zucchini, diced
- 1 large squash, diced
- 2 cups of green cabbage, thinly sliced
- 1 can of red kidney beans, drained & rinsed
- 1 can of white kidney beans (or great northern beans), drained & rinsed
- 2 teaspoons of dry basil
- 1 teaspoon of dry oregano
- 1/2 teaspoon of dry thyme
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of white cooking wine
- 2 (15oz.) cans of diced fire roasted tomatoes
- 7 cups of vegetable stock
- 1 cup of water
- 1 cup of ditalini pasta
- grated parmesan cheese for garnish