Description
Of all the soups on my website, this is probably my most used and appreciated soup recipe, which is why I call this soup the Faithful Minestrone.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 celery stock, finely chopped (1/4 cup)
- 1 carrot, shredded or finely cut
- 3/4 cup green beans cut into inch size pieces
- 4 cups vegetable stock (Click Here for Recipe)
- 1 can petite diced tomatoes
- 1 cup canned small red kidney beans
- 1 cup canned white beans (navy beans, great white northern, or cannellini beans)
- 2 teaspoons dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 teaspoons dried parsley (or 2 tablespoons fresh parsley)
- pinch of cayenne
- 2 teaspoons salt
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup mini pasta shells (cooked al dente)
Instructions
- Heat the olive oil in a medium pot, add onion and sauté for a few minutes.
- Add the garlic, celery, carrot, green beans and sauté for a few additional minutes.
- Next add the vegetable stock, canned tomatoes, beans, dry seasonings, and salt, bring to a boil.
- Reduce temperature and let the soup simmer for about 20-30 minutes.
- In the mean time boil the mini pasta shells in some salted water for about 5 minutes. Drain, rinse with cold water, then set aside.
- Right before serving the soup, add the pasta and spinach. Enjoy!
Notes
Note: Make sure to add pasta at the end, or they may swell and absorb all the liquid. Ask me how I know that one!
