Hearty Minestrone Soup

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This hearty minestrone soup is filled with three different beans, tender vegetables and pasta, seasoned with Italian spices and topped with Parmesan cheese.

We are a soup loving family, in case you didn't know. And this minestrone soup makes frequent appearances at our table. While my carnivorous family rarely considers it a meal if there is no meat on the table, this soup is a winner with and without meat. I usually include the sausage when I do this if I have it on hand.

He never stops smiling when a simple hearty soup makes everyone in my family so happy. It makes me even happier when that meal takes less than 30 minutes in the kitchen! Served alone or with a little crusty bread and a salad, this is a deliciously hearty meal.

Cooking tip: I use this pot to make this recipe.

Three Bean Minestrone Soup

Preparation time: 10 minutes.

Cook time: 20 minutes.

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Total time: 30 minutes

Servings: 8-12 servings

Calories: 300kcal

Ingredients

  • 1 tablespoon of olive oil
  • 1 large onion, minced, about 2 cups
  • 8 cups beef broth or 8 cups water plus 3 tablespoons beef base
  • 15 ounces of tomato sauce
  • 6 carrots, sliced ā€‹ā€‹1/4 "thick, about 3 cups
  • 4 celery stalks trimmed and cut into 1/4 ā€thick slices, about 2 cups
  • 14 ounce can of beans
  • 14 ounces white beans or white beans
  • 14 ounces black beans
  • 2 teaspoons of dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon of kosher salt adjusts to taste (I added another 1/2 teaspoon, because my beef broth was not too salty)
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked pasta I used a brown rice penne pasta
  • finely grated Parmesan or Roman pecorino cheese
  • Optional: 1 pound hot or Italian sausage

Instructions

  • Put the oil in a large pot on the stove over medium heat. * Add onions, sprinkle with 1/4 teaspoon salt and sautĆ© until tender and lightly browned, about 5 minutes. Add beef broth, tomato sauce, beans, carrots, celery, and spices and bring to a boil. Reduce heat to low and then cook for about 20 minutes, until vegetables are tender.

  • Cook the pasta while the soup is simmering. Place a tablespoon of cooked pasta in each bowl, and then place the hot soup on top of the pasta. Top with Parmesan cheese just before serving. Enjoy!

Notes

If you include meat in the soup, start by cooking and mincing the meat, then skip the oil and add the onions. I like to keep pasta and soup separate until I serve it. In this way, the pasta has no possibility of overcooking. FREEZER TIP: I don't normally include pasta when freezing soup, but it will work either way. Let the soup cool completely and then transfer it to freezer-safe containers. Thaw and reheat in the microwave or on the stove.

Nutrition

Calories: 300kcal | Carbohydrates: 51g | Protein: 17g | Fat: 3g | Sodium: 1537mg | Potassium: 1254mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7965IU | Vitamin C: 9.2mg | Calcium: 102mg | Iron: 4.5mg

{originally published on 10/22-13 – recipe notes and photos updated 1-19-17}

heartyminestrone soup

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