Easiest Way to Prepare Homemade Minestrone Soup

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The ingredients needed to make Minestrone Soup:

1. Take 2 tbsp. olive oil
2. Make ready 1 tbsp. unsalted butter
3. Prepare 2 large carrots, peeled and diced
4. Take 2 stalks celery, diced
5. Make ready 1/2 yellow onion, diced
6. Take 4 cloves garlic, minced
7. Prepare 1/4 cup (2 oz.) tomato paste
8. Get 1/2 tsp. each oregano, dried basil
9. Take 1/4 tsp. ground thyme
10. Get 1 can (28 oz.) fire roasted crushed tomatoes
11. Make ready 4 cups unsalted vegetable broth
12. Get 2 bay leaves
13. Take 3/4 tsp. salt
14. Take 1/4 tsp. pepper
15. Make ready 2 small potatoes, scrubbed and diced
16. Get 1 zucchini, diced
17. Prepare 1 yellow squash, diced
18. Get 1 can (15 oz.) unsalted cannellini beans, drained and rinsed
19. Get 1 cup ditalini pasta (or other small shape)
20. Make ready 2 heaping cups spinach, roughly chopped

Minestrone Soup - the best chunky soup in the world! Minestrone Soup is the sort of soup that keeps life interesting - it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a. If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. With any combination of leafy greens, vegetables and beans, this beloved Italian favorite can be thrown together with whatever's in your pantry.

Instructions to make Minestrone Soup:

1. In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often.
2. Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor.
3. While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done.
4. To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid.

If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. With any combination of leafy greens, vegetables and beans, this beloved Italian favorite can be thrown together with whatever's in your pantry. The Good News This satisfying soup from David Bull is an excellent source of fiber. This meatless minestrone is loaded with delicious veggies, pasta and beans for a soup that's both delicious and satisfying. Bring home the taste of Rao's Soup!

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