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Italian Minestrone Soup

A delicious, hearty and fairly easy Italian vegetable soup.
Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Chris

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion (diced)
  • 3-4 cloves garlic (crushed)
  • 4 cups chicken or vegetable stock
  • 5 cups diced tomatoes
  • 2 fresh plum tomatoes (julienned)
  • 2 cups cannellini beans
  • 2 carrots chopped
  • 4-5 pepperoncini (coursely chopped)
  • 2 celery stalks (chopped)
  • 1 medium zucchini squash (diced)
  • 2 russett potatoes (diced)
  • 2 cups chopped Baby Spinach (stemmed, rough chopped)
  • 2 cups Ditalini pasta
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • kosher salt and black pepper
  • Parmigiano-Reggiano cheese (to taste)

Instructions

  1. Saute onions in oil for five minutes over medium heat. Add garlic and saute for five more minutes.
  2. Add stock, tomatoes, beans, pepperoncini, carrots, and celery. Add bay leaves, thyme and Italian seasoning. Bring to a slow boil. Reduce heat to low-medium and simmer for 20 minutes. Check the salt and pepper seasoning.
  3. Add the zucchini, potatoes, and ditalini. Simmer an additional 15 minutes. Add the Baby spinach and simmer for 15 more minutes.
  4. Remove the bay leaves. Serve into a bowl, top with Parmigiano-Reggiano cheese. and mangia.