Do you love a good bowl of warm soup on a chilly day? Well, this Minestrone Soup from The Stay At Home Chef is just what you need! Made with fresh vegetables and herbs, this soup is packed with flavor and nutrition. And the best part is, it’s super easy to make!
Here’s what you’ll need:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 small zucchini, diced
- 1 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked kidney beans
- 1 cup cooked small pasta, like elbow or ditalini
- 1/4 cup chopped fresh parsley
Instructions:
- In a large pot, heat olive oil over medium-high heat.
- Add onions and garlic and cook until softened, about 5 minutes.
- Add carrots, celery, and zucchini and cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, dried basil, dried oregano, bay leaf, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Add cooked kidney beans and cooked pasta and cook for another 5 minutes.
- Stir in fresh parsley and serve hot.
FAQ:
Q: Can I use other types of beans in this soup?
A: Absolutely! Cannellini beans, garbanzo beans, or even chickpeas would be great in this soup.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use about 3 cups of chopped fresh tomatoes in place of the canned tomatoes.
Video:
Want to see how it’s made? Check out this video from The Stay At Home Chef:
Recommended Product:
If you want to make this Minestrone Soup even easier, we recommend using an immersion blender like this one from Amazon:
This blender allows you to puree the soup right in the pot, making cleanup a breeze. Plus, it’s versatile enough to use for other recipes as well!
So there you have it, a delicious and easy Minestrone Soup recipe that is sure to warm you up on a cold day. Enjoy!
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