I have been making this delicious minestrone soup for years and finally decided it was time to update the photos on this post. Minestrone is one of those feel-good soups that everyone likes. It’s comforting and full of vegetables so it could be a meal on its own! Or you could serve it with bread and salad to make it a hearty meal.
To prep all of the chopped vegetables (carrots, celery, potatoes, and onion) I use these OXO cutting boards. They stay put while you slice and fit into the dishwasher for easy cleanup! To cook the veggies and make the soup on the stove top, I used my new Ninja Possible Cooker Pro that Matt and the girls gave me for Christmas. The insert comes out and you can use it like a normal pan! Then when I was done cooking, I put the insert back into the Possible Cooker Pro and turned the slow cooker function to low to keep the soup warm so everyone could serve themselves.
I like to serve this delicious Minestrone Soup with some sea salt flakes and freshly grated Parmigiano Reggiano. You can use any type of small pasta shape as well, shells are most classically used for minestrone. You could use macaroni, farfalle, ditalini, orzo, or even alphabet shapes to get your children excited about eating it!
This minestrone soup recipe makes enough for a crowd and will keep in the refrigerator for up to three days. You will have yummy leftovers for lunches and dinners or to share with loved ones!
- 2 Tbsp olive oil
- 3 potatoes peeled and cubed
- 5 carrots chopped
- 4 stalks celery chopped
- 1 sweet onion chopped
- 4 cloves garlic chopped
- 1 6 ounce can tomato paste
- 1 15 ounce can kidney beans drained and rinsed
- 1 14 ounce can petite diced Italian tomatoes
- 2 14 ounce cans chicken broth
- 4 cups water
- 12 ounces baby spinach chopped
- 2 Tbsp fresh basil chopped
- 1 Tbsp fresh oregano chopped
- 1 Tbsp salt
- 2 cups pasta shells or other small pasta shape
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion, and garlic into pot.
Mix in tomato paste, beans, tomatoes, broth, and water. Season with basil, oregano, and salt. Cook and stir 30-40 minutes, or until vegetables are tender.
Stir pasta into the soup and cook until al dente, about 8 minutes depending on the pasta shape.
Add the chopped spinach the last 5 minutes of cooking. Serve with freshly grated parmesan.
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