Basic Minestrone Soup

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Basic Minestrone Soup started as the classic “garbage soup.” It was based on the historical idea that you do not go to the store to make minestrone soup, but use whatever you have on hand such as extra vegetables, canned goods, frozen vegetables or leftovers all go into this classic dish. 

Basic Minestrone Soup

Equipment
soup pot and lid 
grater 

Shopping List
olive oil 
sweet yellow onion
clove garlic
can stewed or fire roasted tomatoes 
tomato paste 
bay leaf 
celery salt 
carrot
water (or vegetable stock) 
elbow macaroni or your favorite noodle
kale
frozen peas 
fresh marjoram and rosemary 
lemon

Basic Minestrone Soup

Instructions:
Saute the diced onions by heating a few tablespoons of olive oil in the soup pot, over medium heat, and add onions, stirring occasionally until soft. In the last minute of cooking, add the minced garlic. 

Add tomatoes to the pot, cover and simmer on low for another 5 minutes. Add the diced carrots and water, then bring to a boil. Add the tomato paste, bay leaf, and celery salt and cook until the carrots are slightly softened.

Finally add macaroni (or your favorite noodles) and stir often, making sure it doesn’t stick to the bottom of the pan as it cooks. After the noodles are cooked, add in kale, peas and salt to taste. Cook for another minute or two until the kale and peas are heated through.  

Ladle soup into bowls and garnish with herbs, lemon zest and pepper to taste. 

Basic Minestrone Soup

Prep Time10 mins
Total Time40 mins
Course: Soup
Cuisine: Italian
Keyword: minestrone, soup
Servings: 4

Equipment

  • soup pot and lid
  • grater

Ingredients

  • olive oil 
  • 1 sweet yellow onion, diced 
  • 1-4 cloves garlic, minced
  • 1 15 oz can stewed or fire-roasted tomatoes
  • 1 tbsp tomato paste
  • 1 bay leaf 
  • ¼ tsp celery salt 
  • 1 large carrot, diced 
  • 6 cups hot water (or vegetable stock) 
  • cup elbow macaroni , or your favorite noodle
  • 2 cups chopped kale, packed
  • ½ cup frozen peas
  • 2 tbsp chopped fresh marjoram and rosemary 
  • Lemon zest to taste 

Instructions

  • Saute the diced onions by heating a few tablespoons of olive oil in the soup pot, over medium heat, and add onions, stirring occasionally until soft. In the last minute of cooking, add the minced garlic. 
  • Add tomatoes to the pot, cover and simmer on low for another 5 minutes. Add the diced carrots and water, then bring to a boil. Add the tomato paste, bay leaf, and celery salt and cook until the carrots are slightly softened.
  • Finally add macaroni (or your favorite noodles) and stir often, making sure it doesn’t stick to the bottom of the pan as it cooks. After the noodles are cooked, add in kale, peas and salt to taste. Cook for another minute or two until the kale and peas are heated through.  
  • Ladle soup into bowls and garnish with herbs, lemon zest and pepper to taste. 

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