Warm up with a bowl of healthy and hearty Minestrone Soup this winter!
Believe it or not, the weather has been quite cold in Dallas lately. I’ve been wearing my winter coat regularly, and the heat has been cranking in my apartment.
So this past Saturday when the temp climbed into the mid-70’s, I was excited. I left my jacket at home when I went to a holiday party, and it was beautiful out. Unfortunately, that only lasted a few hours before it dropped into the 20’s. I was dressed all wrong then, of course … brr.
Extreme temperature shifts always leave me extra chilly and craving something hot and comforting, like this hearty Minestrone Soup!
This hearty Minestrone Soup is packed with my favorite veggies. It’s super filling, yet really healthy, too. I love those kinds of recipes, especially at this time of year when my diet seems to consist mostly of Christmas cookies!
Another thing that I love about this hearty Minestrone Soup recipe, is how simple it is to make. Apart from chopping the veggies and giving it the occasional stir, this recipe is mostly hands off. Which is nice if you want to stay bundled up on the couch.
My Minestrone recipe has macaroni in it, and I have a simple trick to keep it from getting overcooked and mushy. Simply cook the pasta separately, then drain and rinse it (that will keep it from sticking together). When the soup is ready, add the macaroni to your bowls, then top with hot soup. The soup will heat the macaroni, which will be the perfect texture.
Feel free to customize this recipe with your favorite seasonal veggies. As long as you keep the proportions of veggies the same and cook the hardest vegetables first, it will work. Try adding cabbage instead of kale, white beans instead of kidney beans, fresh tomatoes instead of canned, or whatever sounds good to you!
This hearty Minestrone Soup recipe feeds a crowd. You’ll get at least eight servings from a pot. If you can’t eat it all at once, freeze the leftovers to enjoy this tasty soup throughout the winter. I’ve got a batch in my freezer right now, and I’m not sure how much longer it will last!
Pair this hearty Minestrone Soup with thick slices of artisan bread (or garlic bread) for an easy, yet delicious meal that your whole family will love!
- 1 tbsp. extra virgin olive oil
- 2 carrots, cut into half moons
- 2 stalks celery, sliced
- 1 large onion, diced
- 2 large garlic cloves, minced
- 8 cups vegetable broth
- 2 (15-oz.) cans kidney beans, drained and rinsed
- 1 (15-oz.) can tomato sauce
- 1 (14.5-oz) can diced tomatoes
- 1 bunch kale, chopped (discard stems)
- 2 cups sliced green beans
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 1/2 cups macaroni
- 1 large zucchini, quartered and sliced
- generous handful fresh basil leaves, chopped
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and onions to pot; season with salt and pepper.
- Cook until veggies are softened and starting to color, about 10 minutes, stirring occasionally.
- Mix in garlic and cook until fragrant, stirring constantly, about 1 minute.
- Add broth, beans, tomato sauce, tomatoes, kale, green beans, and dried herbs to pot.
- Bring mixture to a boil, then reduce heat to a simmer.
- Cook soup, partially covered, until veggies are almost tender, about 20 to 25 minutes.
- While the soup is simmering, cook the macaroni in a pot of boiling, well-salted water until al dente. Drain, then rinse pasta with cool water. Set aside.
- Stir in zucchini and cook tender, about 5 to 10 more minutes.
- Add fresh basil to soup and season with salt and pepper to taste.
- Serve soup over macaroni, topped with additional fresh basil, if desired. Enjoy!
P.S. Craving more? Check out all of my soup and chili recipes here!