Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
Homemade Minestrone Soup Recipe
Fresh, homemade minestrone is rather simple; it's just a delicious bowl of fresh vegetable soup. And it's easier than it looks—just simmer the soup for a few minutes and finish it with fresh herbs, and you'll have a true winner.
- 1 small onion, diced fine
- 2-3 cloves garlic, minced
- 1 cup carrots, diced fine
- 2 stalks celery, diced fine
- 2 tablespoons olive oil
- 1 can red kidney beans, drained and rinsed
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons onion powder
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
- 1 14 ounce can diced tomatoes
- 1 28 ounce can crushed tomatoes
- 6 cups chicken broth
- 1 pound fresh green beans, cut into small pieces
- 1 cup macaroni
- 12 ounces fresh spinach
- 1/2 cup Parmesan cheese
- fresh basil, for garnish
- Heat olive oil over medium heat in a medium stockpot. Add onion, carrot, celery, and garlic. Saute vegetables, stirring occasionally, for about 10 minutes or until tender and fragrant.
- Stir in oregano, basil, thyme, garlic powder, onion powder, salt, and pepper.
- Stir in drained kidney beans, diced tomatoes, crushed tomatoes, and chicken broth. Bring to a boil, and reduce to a simmer.
- Add green beans and pasta. Simmer for just ten minutes or until pasta is tender.
- Stir in spinach and Parmesan cheese.
- Ladle hot soup into bowls and garnish with fresh basil.
© 2018 Jan Charles