Hearty Minestrone Soup

It's Crazy Monday Recipes!

Today, Minestrone soup!

A hot bowl of hearty Minestrone soup with warm buttered bread on the side is always good when the days are getting shorter and cooler. This was the soup my parents made for us whenever we were sick. Only they offered the canned version--which, to this day, I still do not care for. But the following recipe is wonderful. Give it a try!

I don't know why, but this always comes makes a huge stockpot of soup. You can adjust the ingredients after your first time making it this way. We just freeze the leftovers and thaw in the fridge the night before for a quick dinner the next day.

Oh, and don't ask me the cooking time, LOL, dear hubby had to go to the grocery store twice because my zucchini had spoiled in the fridge and his first trip produced cucumbers, not zucchini. He wasn't happy about that, but he forgot all about it by the time we were eating soup. Whew! I've never timed it before then.


2 Tbsp olive oil
5 cloves garlic, minced (large cloves)
1 large onion, diced
3-4 stalks of celery, sliced in chunks
2 cans of Italian beans, drained
3-4 med. sized zucchini, diced in chunks

Heat olive oil in stock pot, then add the remaining ingredients above. Saute for 5-7 minutes.

Then add:

8 cups of beef broth
2 cans of red kidney beans, drained
2 cans of white beans, drained
2 large cans of diced tomatoes (do not drain)
3 carrots cut into chunks (bite-sized, but not too small)
1/4 cup minced parsley (I don't really mince it, but do cut it down small)
1 tsp dried basil
t tsp dried thyme
1 tsp salt
1 tsp pepper

(Note: on the above ingredients, you can cut to half the amount
of spices and then add more according to your preference)

Let the above come to a boil, then turn down your heart until it still bubbles,
but doesn't have a rolling boil. Allow to cook for 30-40 minutes.
Taste to adjust/add more spices if you want.

Next, add:

2 cups of pasta (we use elbow macaroni).
Stir in macaroni until covered by broth.
Spinach (we never add this, I just don't keep it on hand)

Cook another 6 minutes, stirring occasionally--don't cook too long.
Remember the macaroni will sit in the broth
and continue to cook even after you've turned off the heat.
By the time you're serving the soup, the pasta will be done just right.

(Otherwise, it will be too mushy, yuck!)

Growing up, we always sprinkled a little Parmesan cheese over the top of our Minestrone.
Serve with warm, buttered bread.


Linore said...

This soup looks good, Tina! I'm printing out the recipe to try. Remind me sometime to send you my "Hamburger Stew" recipe--it's a family pleaser every time, and simple to assemble.
Love your blog, thanks for sharing!


A J Hawke said...

What time is supper? The soup looks great.


Tina Dee Books said...

This soup is so good! And so nice on a cold day! We've been blessed lately with chilly days here.

Deborah said...

Sounds wonderful - minestrone is one of my favorites, and I've never made it myself! I can't wait to try this! By the way - the "cuppa" you mentioned having in the post on White Picket Fences sounded so good! I made myself some coffee - on a rainy Monday on holiday it will hit the spot!

Tina Dee Books said...

Deborah, it makes a huge pot. Huge. We let the leftovers cool, ladle it into a few gallon size freezer bags, and there we have it--soup for several more meals. Let me know how yours turns out!