Minestrone soup is one of the best kinds of soup there is. It is brothy, tomato-y and super colorful. Best of all, it is packed full of nutrients and it is very filling. Minestrone is the type of soup that only gets better as the days go on, so make it today and be surprised by how much better it will be tomorrow!
Instructions
- Start off by cutting up a mirepoix, which is carrots, celery, and onion. Saute the carrots and celery first in a large pot because they will take slightly longer than the onion to get soft.
- After about 5 minutes, add in the onion and cook until translucent.
- Then, add in chopped garlic for about 2 minutes until fragrant.
- Add in a can of whole peeled tomatoes as well as dried oregano, basil, and sage. Cook for 5-10 minutes to get out the tin flavor of the tomatoes.
- Finally, add in vegetable broth, white beans, and a few bay leaves. Bring to a simmer and cook for as long as you want the flavors to blend together, anywhere from 30 minutes to 2 hours.
- Before serving, cook up some pasta, preferably shells so they can catch some of the beans.
- Store the pasta separate from the soup so it doesn’t get mushy.
Enjoy!
