Minestrone is a hearty Italian vegetable soup loaded with flavor, made with basic pantry items including canned tomatoes, beans, broth or water, pasta, and basic spices. I love how comforting this soup is, and how quickly is comes together. I like using canned beans, which cuts the cooking time down, getting a meal on the table in under 30 minutes. That’s a win in my book! I serve this with TONS of garlic bread, which tastes great dipped in the soup!
- 2 tbsp olive oil
- 1 large onion small dice
- 1 large carrot small dice
- 1 large celery stalk small dice
- 3 cloves of garlic minced
- 1 bay leaf
- 28 oz whole peeled Italian plum tomatoes pureed or blended
- 1 14.5 oz can cannellini beans, drained
- 4 sprigs flat leaf parsley leaves removed and saved for ganrish
- 40 oz (5 cups) water
- 1 ½ tsp salt or more to taste
- 2 oz pasta cooked and set aside
- Freshly ground black pepper to taste
- 1 tbsp of roughly chopped parsley for garnish
- Shaved parmesan for garnish
Heat the olive oil in a large heavy-bottomed pot over medium high heat. Add onion, carrot and celery and sauté for a few minutes until the onions are translucent. Add the garlic and bay leaf and stir for a minute or two.
Mix in the tomatoes and simmer for about 10 minutes on medium-low heat. Add the parsley stems water and salt .
Bring to boil, cover, then turn down to simmer. Cook for 15 minutes, then add the beans. Simmer for another 5 minutes.
Adjust seasoning, discard bay leaf and parsley sprigs.
Garnish with parsley, freshly ground black pepper, shaved Parmesan and a drizzle of good olive oil.