Minestrone Soup

Minestrone Soup

I don’t just live in Brooklyn. I was born here too. In fact, I live around the corner from my childhood home. Why am I telling you this? Well it’s got something to do with the weather. Most of the time, the cold doesn’t bother me. Really. I grew up making snow angels in my front yard every winter, and having snowballs thrown at me from the big boys down the block. The cold is just in my blood.

I have to admit though, that every now and then comes one of those bone-chilling winter days where even I want nothing more than to snuggle up under a cozy blanket and wrap my hands around a warm cup of soup. Last week, we had one of those days. As bundled up as I was, the wind just crept it’s way in, stinging my fingers and toes. My kids came home all red-nosed and shivering and I just knew I had to put up a big pot of soup.

And not just any soup. It had to be a stick-to-your-ribs kind of soup that’s a meal in itself. I decided on minestrone because #1, it’s awesome and hearty. #2, it’s pretty quick, and #3 with all the veggies in there, there’s at least something each of my finicky kids will eat. Plus, it’s got pasta, and who doesn’t love pasta?!

Minestrone soup is basically a thick soup of Italian origin, usually consisting of vegetables (especially tomatoes), beans and pasta. You can use whatever beans you like and play around with the veggies to suit your taste. With beans, veggies and pasta, it’s a whole meal-in-one that comes together in no time. Serve with some crusty bread to really take it over the top! It’s sure to keep you warm all winter long.

Related Recipes:

white bean minestrone with zoodles
spinach matzo ball minestrone soup

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42 thoughts on “Minestrone Soup

  1. Yummy! My 3 y o just saw the pictures and said she wants some for dinner tonight!

    I make my minestrone soup with the addition of either peas or green beans, and instead of spinach, I recently started using swiss chard. It holds up better to boiling.

    I like your idea of using the ditalini pasta, though. The size is probably much better suited to soup than the penne I usually use. I’ll have to see if I can locate it at the grocer.

    1. You can add spinach to soup when it is all done cooking and still very warm or hot and it comes out perfect. I do that to most leafy greens, kale, chard etc. It works out great.

  2. I love that pour oregano n it, I put in everything and get laughed at…

    Sounds like a great recipe, but I think I’ll opt for frozen vegetables to make this one.

    1. I use Imagine No-Chicken broth, it comes in a box (it doesn’t really have chicken in it). Of course you can just use water but using stock makes it a lot more flavorful.

      1. I made this on Sunday, froze it into 5 potions for the week without the pasta as suggested… Omg it’s great!! So tasty. Will differently make this again.
        Thanks Emm

  3. Approximately how much soup does this make? I am cooking for my office and have a 7qt crock pot – I’m thinking if I double this it will make enough to fill it?

  4. I want to make this ahead of time for a dinner party. Can it be prepared in advance and frozen or does it keep in the fridge nicely for 2-3 days?

    1. This keeps really well in the fridge and actually gets better as it sits. I’m personally not a fan of the texture of zucchini and carrot when they are frozen and then defrosted.

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