You know when a recipe just comes together so easily? This minestrone soup recipe is literally one of the easiest soups I have ever made. Like most garden-to-table recipes, you can switch out ingredients with whatever is currently growing in your kitchen garden. When summer harvests are in full swing, I’ll admit I have a tendency to keep adding to the pot as I go because I want to get every last bit of garden goodness in there! Obviously, this soup is packed full of nutrients and vitamins, making it healthy and tasty!
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Minestrone Soup Recipe
- Olive oil
- Small onion, diced
- Shallots (1-2), diced
- 4 -6 garlic cloves, minced
- 5 celery ribs, sliced thin
- 5-7 carrots, sliced thin
- 1 zucchini, sliced into half rounds
- 1-2 red or Yukon potato, cubed
- 6 cups veggie broth
- 1 can drained and rinsed Chickpeas
- 2 -28 ounce cans of San Marzano tomatoes + juice or straight sauce (smash the tomatoes with your hands as you add them)
- Salt to taste
- Pepper to taste
- Basil (1-2 tablespoons of dried)
- Bunch of Fresh Parsley (1 -2 tablespoons of dried)
- 1 cup frozen corn
- 1 cup frozen green beans (if you have fresh chop and add them in the above step)
- Add a cup or two of chopped kale (more the better for you :))
Sauté onion, garlic, and shallots in olive oil over medium heat for 5 minutes, until the onion starts to turn translucent. Add chopped celery, carrots, zucchini, and potatoes to the pot. Sauté for 5-10 minutes, until veggies start to brown. Add veggie broth, chickpeas, canned tomatoes, salt, pepper, basil, and parsley to the pot. Bring to boil and simmer for about 30 minutes. Add the frozen corn, green beans, and kale, and simmer for 5 more minutes. Then serve and top with your favorite toppings!
Make this minestrone soup recipe your own by adding any of the following!
- Tortellini or ravioli
- Balsamic glaze drizzle
- Sprinkle of Parmesan
- Dollop of pesto
This soup is especially delicious with a home-baked loaf of sourdough, just sayin’!