Easy Minestrone Soup is a perfect meal on a cold winter day!
I hope everyone has recovered from their food comas and made it out of black Friday alive. I am more of a cyber Monday shopper so I didn’t have to deal with the craziness. Did anyone get a good deal? I am sure there were tons out there!
As you start thinking about what to cook this weekend you might be craving healthy and comforting food (if you live in the Midwest it is getting COLD out so soup usually does the trick…).
This Easy Minestrone Soup fits the bill and is really easy to make.
Easy Minestrone Soup
Now that it is getting colder outside, soup is made in my house at least once a week, usually more. Minestrone is one soup I haven’t made but keep thinking that it would be a good one to add to the winter rotation.
I knew it would offer the right amount of comfort & flavor and boy was I right! At first I wondered if my love of this soup was enhanced because of the glass of wine I had in my hand (Pinot Noir by Bin 36—my favorite, favorite, favorite), but decided that the wine was just the icing on the cake and that the soup was really that good.
This Easy Minestrone Soup calls for a Parmesan rind which is something I learned about on a blog I follow, Iowa Girl Eats (check out her blog–it is great & this Tuscan Kale & White Bean Soup looks delish). Kristin mentioned that Whole Foods sells Parmesan rinds and that she uses them in her cooking. When I saw that this recipe called for Parmesan rinds I decided to ask my local grocery store, Marianos, if they had any.
Ask and you shall receive!
They gave 5 rinds for $1.07!Can you say cheap? Store them in your freeze and add them to soups, stews, sauces. Just pull it out when you are ready to serve–it adds a rich flavor will take any dish to the next level. You don’t even need to thaw the Parmesan rind–just throw it in the pot and the heat will slowly melt it down.
Now lets get cooking! Gather all of your ingredients..
Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes and cook until vegetables are slightly tender, about 3-4 minutes.
Add tomatoes, beans (make sure to drain and rinse to cut the sodium), broth, Parmesan rind, pasta and 3/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min.
Remove and discard Parmesan rind. Stir in spinach and let simmer until the spinach is wilted. Garnish with grated Parmesan and basil.
This Easy Minestrone Soup made enough for my husband to have a bowl at dinner and me to have TWO! And then we had three leftover lunch containers. I love recipes like this because you get double use—dinner & lunch. I also loved that this recipe was so easy to make but had an amazing flavor. Oh, and if you live by Bin 36 in Chicago I highly recommend picking up their Pinot Noir—I promise you will not be disappointed. Otherwise enjoy your favorite Italian red.Print
Flavorful minestrone soup perfect starter to your meal or a meal itself.
- 2 tsp olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1/4 tsp hot-red-chili flakes
- 2 14.5 oz cans diced tomatoes
- 1 can white beans or great northern beans, drained and rinsed
- 20 oz vegetable broth (2 1/2 cups)
- Parmesan rind
- 3/4 cup tubetti pasta
- 2 cups packed spinach
- 2 tbsp grated Parmesan
- 1/4 cup chopped fresh basil
- Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes. Cook until vegetables are slightly tender, about 3-4 minutes.
- Add tomatoes, beans, broth, Parmesan rind, pasta and 3/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min. Remove and discard Parmesan rind. Stir in spinach and simmer until spinach is wilted.
- Garnish with grated Parmesan and basil.
What is your favorite soup to make?
Linked up with Hungry Girl’s Wednesday Extravaganza.