Minestrone Soup with Pasta, Beans and Vegetables

minestrone-soup
Today I made Minestrone Soup with Pasta, Beans, and Vegetables for the first time and I had to share the recipe with you because it was really good and delicious.
You may think that this Italian Soup is hard to make, but no, it’s actually really easy and it’s totally a comfort food.

Where you live maybe it’s cold already so this is a perfect recipe for chilly evenings to warm you up. It’s hearty and filling, filled with a bunch of great vegetables and greens, perfect for autumn.

I admit it, I love soups, and I eat them all year round, not only on chilly days, because they’re healthy and good for you. 

Ingredients:

  • 3 medium carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 stalk of celery
  • 50 g of pasta of your choice
  • one handful of spinach
  • 200 g of cooked beans
  • 1 teaspoon of dried oregano
  • 2 leaves of basil
  • salt and pepper to taste
  • 2 tablespoons of tomato sauce
  • 1 teaspoon of dried marjoram
  • fresh parsley

In a soup pot add 1 tablespoon of olive oil and saute the onion, carrots, garlic and celery for 10 minutes. Season with salt, pepper, oregano, marjoram and the tomato sauce and stir to combine.

Minestrone Soup with Pasta, Beans and Vegetables

Next, add 3 L of water and bring the soup to a boil, then simmer it on medium heat for 10 minutes. After 10 minutes, add the pasta and cook for 6 more minutes.

Minestrone Soup with Pasta, Beans and Vegetables

Add the cooked beans, spinach, and the fresh parsley to the pot. Leave the soup to simmer for 1-2 minutes and turn off the heat. Let it rest for 10 minutes with the lid on and then, you can serve it.

Minestrone Soup with Pasta, Beans and Vegetables

There you have it. A delicious and quick soup recipe. You will totally love it, I promise, I know I did.

Minestrone Soup with Pasta, Beans and Vegetables

Minestrone Soup with Pasta, Beans and Vegetables

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 L

Ingredients

  • 3 medium carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 stalk of celery
  • 50 g of pasta of your choice
  • one handful of spinach
  • 200 g of cooked beans
  • 1 teaspoon of dried oregano
  • 2 leaves of basil
  • salt and pepper to taste
  • 2 tablespoons of tomato sauce
  • 1 teaspoon of dried marjoram
  • fresh parsley

Instructions

  1. In a soup pot add 1 tablespoon of olive oil and saute the onion, carrots, garlic and celery for 10 minutes. Season with salt, pepper, oregano, marjoram and the tomato sauce and stir to combine.
  2. Add 3 L of water and bring the soup to a boil, then simmer it on medium heat for 10 minutes. After 10 minutes, add the pasta and cook for 6 more minutes.
  3. Add the cooked beans, spinach and the fresh parsley to the pot. Leave the soup to simmer for 1-2 minutes and turn off the heat. Let it sit for 10 minutes with the lid on and then, you can serve it.
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