{Minestrone Soup}

Minestrone Soup

I’d been craving Minestrone Soup for awhile now and this past week, we finally had the perfect type and amount of leftover veggies from our CSA box to make it. Minestrone is the perfect solution for when you realize my vegetables are wilting and I need to use them or I have way too many vegetables and don’t know what to do with them all because you can really add whatever vegetables you would like to it. We added cauliflower this time!

Veggies

It also makes for great leftovers–I’ll be having it for lunch every day this week! Why is it that you can never make just a little soup?

Also, we used a bean mixture we had with several variety of beans, but you could use any–traditional Cannellini beans would work well.

Check out the pictures for a step by step guide or the recipe below!

Step 1: Heat olive oil in a cast iron pot (or in a separate frying pan if you do not have one–sorry!). Add onions, garlic, carrots, celery, and cauliflower and cook until soft and aromatic, about 7-9 minutes.

Step 1

Add spinach and cook until wilted, about 2 minutes.

Step 1 Part 2

Step 2: Deglaze vegetables with white wine. Add vegetable broth, beans, diced tomatoes, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then reduce to a simmer and cover.

Step 2

Step 3: Cook covered soup until beans are soft, about 2-3 hours depending on the type of beans. For a faster cook time, use precooked beans.

Step 3

Step 4: About 10 minutes before serving, add pasta and cook until it becomes al dente, about 8-10 minutes.

Step 4

Step 5: Serve immediately, and enjoy!

Step 5

Minestrone Soup Recipe

Serves 5

Print recipe!

Ingredients:

1 box (22-24oz) vegetable broth

1 cup Farfalline pasta

1 cup uncooked beans

1 14oz can diced tomatoes

3 cups celery, chopped

1/2 onion, chopped

1 cup cauliflower, chopped

2 large carrots, chopped

1 cup fresh spinach, chopped

2 cloves garlic

2 bay leaves

2 sprigs thyme

1/4 cup parsley

1 tablespoon olive oil

1/2 cup white wine

Salt, to taste

Pepper, to taste

Steps:

Heat olive oil in a cast iron pot (or in a separate frying pan if you do not have one–sorry!). Add onions, garlic, carrots, celery, and cauliflower and cook until soft and aromatic, about 7-9 minutes. Add spinach and cook until wilted, about 2 minutes.

Deglaze vegetables with white wine. Add vegetable broth, beans, diced tomatoes, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then reduce to a simmer and cover.

Cook covered soup until beans are soft, about 2-3 hours depending on the type of beans. For a faster cook time, use precooked beans.

About 10 minutes before serving, add pasta and cook until it becomes al dente, about 8-10 minutes.

Serve warm, and enjoy!

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