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Minestrone Soup

Ingredients

  • 1 onion chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 1 tbsp parsley chopped
  • 1 tbsp dried basil
  • 2 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sugar
  • 28 oz diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 russet potato chopped
  • ½ cup small pasta
  • 15 oz canned kidney beans
  • 15 oz canned cannellini beans
  • chopped chives garnish

Instructions

  • Place a large pot over medium-low heat. Add the onions and sauté until they become translucent, about 5 minutes. Season with salt and pepper. Add the celery and carrots. Cook for about 7 minutes, until the carrots have softened slightly.
  • Add the parsley, basil, oregano, thyme, and sugar to the pot. Mix the spices with the vegetables. Once combined, add the diced tomatoes and mix together. Finally, add the vegetable stock and stir together. Lower the heat to low and cover. Allow simmer for 1 ½ hours.
  • After the soup has cooked for the required time, increase the heat to medium. Add the potatoes, and beans and allow it to cook for 20 minutes or until the potatoes are slightly soft. Add the pasta and cook for 15 minutes, or until the pasta is cooked. Serve immediately and top with freshly chopped chives.