I don’t just live in Brooklyn. I was born here too. In fact, I live around the corner from my childhood home. Why am I telling you this? Well it’s got something to do with the weather. Most of the time, the cold doesn’t bother me. Really. I grew up making snow angels in my front yard every winter, and having snowballs thrown at me from the big boys down the block. The cold is just in my blood.
I have to admit though, that every now and then comes one of those bone-chilling winter days where even I want nothing more than to snuggle up under a cozy blanket and wrap my hands around a warm cup of soup. Last week, we had one of those days. As bundled up as I was, the wind just crept it’s way in, stinging my fingers and toes. My kids came home all red-nosed and shivering and I just knew I had to put up a big pot of soup.
And not just any soup. It had to be a stick-to-your-ribs kind of soup that’s a meal in itself. I decided on minestrone because #1, it’s awesome and hearty. #2, it’s pretty quick, and #3 with all the veggies in there, there’s at least something each of my finicky kids will eat. Plus, it’s got pasta, and who doesn’t love pasta?!
Minestrone soup is basically a thick soup of Italian origin, usually consisting of vegetables (especially tomatoes), beans and pasta. You can use whatever beans you like and play around with the veggies to suit your taste. With beans, veggies and pasta, it’s a whole meal-in-one that comes together in no time. Serve with some crusty bread to really take it over the top! It’s sure to keep you warm all winter long.
Minestrone Soup
1 onion, diced
2 tbsp olive oil
3 cloves garlic, minced
2 celery sticks, diced
2 carrots, diced
1 large zucchini, diced
3 heaping tbsp tomato paste
1 russet potato, diced
1 can garbanzo beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
6-8 cups chicken stock
salt and pepper, to taste
1 bag baby spinach
1/2 box ditalini pasta, cooked according to package directions
Method:
Saute onion in olive oil until translucent and add garlic. Saute for 1 minute. Add celery, carrots and zucchini and continue to saute. Add tomato paste and stir into the vegetables, continuing to saute until the vegetables are well coated. Add potato, beans, tomatoes, basil, oregano, chicken stock and salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 30 minutes-1 hour, until all the vegetables are tender. Taste and adjust seasonings, if necessary. Stir in in baby spinach and cook until wilted. You may also add the pasta or serve individually in each bowl.*
*I prefer to add the pasta to each bowl as I’m serving the soup because I like my pasta to have a “bite” to it. Leaving it in the soup with make it extremely soft, and it will lose it’s texture.
Related Recipes:
white bean minestrone with zoodles
spinach matzo ball minestrone soup
what is up with this NYC weather? i made a hearty winter stew to warm me up, and all of a sudden it’s 60 degrees out! well, this will be on our menu during our next cold spell!
Yummy! My 3 y o just saw the pictures and said she wants some for dinner tonight!
I make my minestrone soup with the addition of either peas or green beans, and instead of spinach, I recently started using swiss chard. It holds up better to boiling.
I like your idea of using the ditalini pasta, though. The size is probably much better suited to soup than the penne I usually use. I’ll have to see if I can locate it at the grocer.
You can add spinach to soup when it is all done cooking and still very warm or hot and it comes out perfect. I do that to most leafy greens, kale, chard etc. It works out great.
Thanks Sherry! I do that often, especially with kale lately!
This looks so good and is so my kind of food! Will make this this week!
xo
Sharon
this looks so hearty and flavorful!
It has been so cold so I totally know what you are talking about. This soup looks great, but I would make it with vegetable broth so I could top with Parmesan.
I love that pour oregano n it, I put in everything and get laughed at…
Sounds like a great recipe, but I think I’ll opt for frozen vegetables to make this one.
We have been living off of minestrone soup this week, it’s the perfect accompaniment to the snow on the ground.
Perfect soup for a cold winter day!
OK, this is PERFECT for this freezing cold weather we are having!
Chanie, love this soup. Also, maybe it’s time to move? :P
I know what you mean about the cold! Minestrone soup is always a winner in my house
This is one of the best soups ever. Chunky, hot, filling and delicious. I sometimes add grated cheese on top and bread on the side and call it dinner.
Beautiful pictures as always! Ultimate comfort food (the pictures themselves are enough to make anyone warm!). Thanks for the perfect winter meal!
What do you mean by chicken stock? Actual chicken soup? Can I just use water?
I use Imagine No-Chicken broth, it comes in a box (it doesn’t really have chicken in it). Of course you can just use water but using stock makes it a lot more flavorful.
Made this for Shabbos- and this recipe is definitely a keeper. Thanks for this delicious recipe!
So glad to hear, you’re welcome!
This sounds so comforting and delicious. And I love the pictures!
This is my fav comfort soup. Looks amazing! I love the step by step pics!
I love minestrone, adding the spinach is a great idea, I’ve never seen that!!
Does this soup freeze well? I made it without the pasta
I’m not much of a freezer person and I’ve never tried so I can’t really say.
I made this on Sunday, froze it into 5 potions for the week without the pasta as suggested… Omg it’s great!! So tasty. Will differently make this again.
Thanks Emm
So glad to hear, thanks!
Approximately how much soup does this make? I am cooking for my office and have a 7qt crock pot – I’m thinking if I double this it will make enough to fill it?
I used an 8 qt pot so you should be good with one recipe, no need to double up!
Oh, awesome – thanks!
How many servings does this make?
I would say about 8.
Don’t you get protein from the chicken broth?
Hi Pat! Chicken broth itself does not have that much protein. You do get protein from the garbanzo beans though.
Hi, do you have a specific bread recipe you make to accompany this soup?
Thanks!
Not really, I like to buy fresh baguettes or whole grain rolls, or I make fresh pita or sourdough. Any fresh bread works!
Can this soup hold up for a few days in the fridge?
Yes! This soup gets better as it sits!
I want to make this ahead of time for a dinner party. Can it be prepared in advance and frozen or does it keep in the fridge nicely for 2-3 days?
This keeps really well in the fridge and actually gets better as it sits. I’m personally not a fan of the texture of zucchini and carrot when they are frozen and then defrosted.