Minestrone Soup

P.S. The bubbles in the soup are because I poured it boiling hot into the bowl very quickly, and it splashed a bit.

So, I have made minestrone soup for years, and it’s always good, but this version is the best—I would give this an 8. Does a better version exist somewhere? Probably, but I’m done looking because this one is good. So, here is what I am putting in my permanent recipe box. Oh, and all the spices are dry. Finally, you NEED the parmesan cheese. Don’t skimp.

Minestrone Soup

2 Tbs. olive oil

1 medium chopped onion

5 medium cloves minced garlic

1 ½-2 tsp. salt

1 stalk minced celery

2 medium diced carrots

1 small diced zucchini

1 small diced yellow squash

25 green beans, snapped in half (some websites I was searching on said you can use canned Italian green beans. I have no info on this, but maybe it’s good)

½ head small green cabbage, shredded

1 cup fresh spinach

1 can kidney beans

1 can white beans

6 cups vegetable broth

2 cans small diced tomatoes, with juice

½ cup dry pasta

1 Tbs. parsley

1/2 tsp. thyme

1/2-3/4  tsp. rosemary

1 1/2 tsp. oregano

2 tsp. basil

fresh parmesan cheese

Heat olive oil in dutch oven or large pot. Add onion, garlic and Salt. Saute over medium heat about 5 minutes, then add vegetables and spices. Cover and cook over low heat about 10 minutes. Add cabbage, zucchini, squash, water and tomatoes.  Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes. Bring the soup to a gentle boil. Add pasta, stir and cook until the pasta is tender. Grate parmesan cheese on top.