Minestrone Soup
Recipe Source: Cooking In Red Socks
Minestrone Soup is a hearty and flavorful Italian classic that’s brimming with wholesome vegetables, beans, and pasta, all simmered in a savory tomato broth. Packed with a variety of seasonal vegetables like carrots, celery, tomatoes, and zucchini, this soup is not only nourishing but also full of vibrant colors and textures. The addition of beans and small pasta shapes adds heartiness and makes this dish a filling, one-pot meal. Finished with a sprinkle of Parmesan cheese and fresh herbs, Minestrone Soup is the perfect comforting dish for any time of year, offering a satisfying balance of flavors that warms the soul.
Difficulty: EASY
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serving Size: 4 servings
Ingredients:
- small white onion, small dice
- 2 stalks celery, small dice
- 2 carrots, peeled and small dice
- 3 garlic cloves, minced
- 1 heaping cup butternut squash, small dice
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 can cannellini beans, rinsed and drained
- 1 lg can diced tomatoes
- 16 oz vegetable stock (chicken stock is great too)
- 3 cups greens, roughly chopped (spinach or kale are good)
- 1 cup cooked, whole wheat Israeli cous cous
- salt and pepper to taste
- grated Parmesan cheese, for garnish
Directions:
- Heat a large soup pot over medium-high heat with a drizzle of olive oil.
- Add the onion, celery, carrots, garlic, and butternut squash. Saute for 4-5 minutes, or until the onions become translucent and very fragrant.
- Add the rosemary, thyme, and cannellini beans; saute another 3-4 minutes or until the rosemary and thyme are fragrant.
- Add the tomatoes, stock, cous cous, and greens. Cover and bring to a low simmer. Cook for 20 minutes. Season to taste with salt and pepper.
- Serve with a bit of Parmesan over top.