Minestrone Soup! Loaded with fresh vegetables, beans, and pasta, this soup is so comforting and delicious. Check out the recipe below to see my no fail flavor booster. This is honestly the best Minestrone Soup!
I feel like I’ve been making soup nonstop. There’s something so comforting about the process, chopping vegetables, adding them to a big pot, watching everything simmer together and just cooking in the kitchen. I love that I can nourish and feed my family with hearty and delicious meals like this.
We got our first real snowfall here in PA. Granted, it only lasted for a few hours and everything pretty much melted away by the next morning. I’ve been missing the snow and winters in Wisconsin. I know the weather was kind of a pain in the butt, especially if you had to get somewhere and the roads were bad. But I miss seeing the blanket of white. Staring out my kitchen windows and just seeing white.
It was so beautiful to me.
On Saturday, I made soup. It was cold and we were watching the snow come down and it just felt right. Even if you don’t have snowy weather where you are, this Minestrone Soup will hit the spot.
If you’re looking for any great movie recommendations, I just watched Parasite on Apple TV and it was incredible. I highly recommend! Soup, a movie and just chilling at home? My kind of night!
This Minestrone Soup is packed with vegetables, beans and tomatoes. It’s so satisfying, delicious and filling. I love how a big bowl of soup can fill me up and warm my stomach.
Sometimes, a bowl of minestrone soup is just what you need.
- 4 strips bacon chopped
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 (28 oz) can diced tomatoes fire roasted if you can find it
- Parmesan rind
- 6 cups chicken broth
- black pepper freshly cracked
- 1 (15 oz) can kidney beans drained and rinsed
- 1 cup pasta elbow or Ditalini
- 3 cups fresh baby spinach
- Parmesan cheese grated
- Heat a large pot over a medium heat and add the bacon and cook until browned but not crispy. Add the onions, carrots, celery and cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. Add the garlic, dried oregano and bay leaf and stir together for another minute or 2.
- Add the entire can of diced tomatoes, the cheese rind (will add so much flavor!) and the chicken broth, season with salt and pepper and then cover with a lid, bring to a boil and then turn down the heat and let simmer for about 10 to 15 minutes.
- Next, add the beans and the pasta and cook for about 7 to 10 more minutes.* Finish by adding in the baby spinach and stirring until just wilted. Taste and season with more salt and black pepper if needed. Remove the bay leaf and what’s left of the cheese rind (if there is anything) before serving. Serve with freshly grated parmesan on top if desired. Enjoy!