This hearty, vegetable-filled, Minestrone Soup is the perfect anytime solution to beat the chilly winter months.Jump to Recipe
Rumor has it Cyclone Gita is headed straight toward New Zealand. Of course, when traveling, you can never plan or predict such things. You simply commit to a date and hope for the best. That said, I would be lying if I said I wasn’t bummed. We’re headed to Abel Tasman National Park tomorrow morning where we will be staying in a house for two nights on a private island. As you may imagine, this was going to be a highlight (on top of all other highlights), and an expensive one at that.
A cyclone is definitely not what I imagined.
But, enough crying. Weather is all part of the traveling process.
To welcome the inevitable rain I’ve decided to share this awesome Minestrone Soup recipe!
I made this Minestrone Soup a month ago on a cold and gloomy day. As I was in California at the time, of course, it wasn’t raining, but it was most definitely cold. This vegetable-packed pot of soup was the perfect cold and flu busting pot of goodness.
This hearty, vegetable-filled, Minestrone Soup is the perfect anytime solution to beat the chilly winter months.
- 1 tbsp olive oil
- 1 large yellow onion diced
- 4 large carrots chopped
- 4 stalks celery chopped
- 6 cloves garlic minced
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1 tsp red pepper flakes
- 2 cups fresh green beans trimmed and chopped into 1-inch pieces (or, 1 (15-ounce) can green beans)
- 1 can (28 ounce) diced tomatoes with juices
- 10 cups vegetable broth
- 1 (15-ounce) can cannellini beans drained
- 1 (15-ounce) can red kidney beans drained
- 2 cups uncooked ditalini pasta
- 2 zucchini squash sliced
- 5 ounces fresh kale stems removed and chopped
- 1/2 cup fresh parsley finely chopped
- Juice from one lemon
- salt and pepper to taste
- Freshly grated parmesan cheese to serve
- Fresh chopped cilantro to serve
Heat a large Dutch Oven or stock pot over medium-high heat. Add olive oil and diced onion to the pot, mix well. Cook the onion for 3-4 minutes, or until fragrant. Stir often. Add the chopped carrots and celery to the onions and stir to mix. Cook for 5 minutes, stirring occasionally. Add the minced garlic, dried oregano, basil, parsley, rosemary, and red chili flakes to the vegetables and cook, stirring constantly, for 1 minute. Add the green beans, diced tomatoes (with juices), vegetable broth, cannellini beans and red kidney beans to the pot. Stir well to combine, cover and bring to a low boil. Reduce heat and simmer for 10 minutes.
In the meantime, bring a separate large pot of water to a boil over high heat. Cook ditalini pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Once vegetables are cooked, add the chopped summer squash, kale, parsley, and lemon juice to the pot. Stir to combine, taste and season with salt and pepper, to taste.
Fill the desired number of bowls with approximately 1/2 cup cooked ditalini pasta and ladle with soup. Garnish with parmesan cheese and fresh chopped cilantro.
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