The Best Minestrone Soup Recipe!
Hello there friends, today I'm going to share with you my Mom and Grandmom's Minestrone Soup Recipe! It truly is a great soup to have on a chilly day and perfect leading up to Thanksgiving. You are going to love this recipe, especially coming into the colder months!
Recipe Video
Recipe Ingredients
- 1 tablespoon Olive Oil
- 2 cups Onion cut into ¼ inch cubes
- 2 cups Carrots cut into ¼ inch cubes
- 2 cups Celery cut into ¼ inch cubes
- 3 cups White Potatoes, peeled and cut into ¼ inch cubes
- 2 tablespoons of Thyme freshly chopped (use ½ if dried herbs)
- 2 tablespoons Garlic minced
- 1 pound Green Beans, ends removed, cut into 1 inch pieces
- 2 cups Tomatoes chopped, ONLY if you stock does not contain any tomatoes
- 10 to 12 cups Vegetable Stock
- ¼ cup Parsley chopped
- ½ pound Cavatelli Pasta, or any small pasta like Orecchiette or Orzo
- 1 28 ounce can Cooked Cannellini Beans (the Chef prefers the Goya brand)
- ¼ cup packed Basil Leaves
- 1 head of Escarole Lettuce or Green Leaves cut into large chiffonade
- Salt and Freshly Ground Black Pepper to taste
- 1 cup Reggiano Parmesan grated
- ¼ cup Pesto for decoration
- Salt and Pepper to taste
Recipe Instructions
Makes 12/14 Servings
- In a large soup kettle, heat the olive oil. When the oil is hot, add the onion. When translucent, add the carrots, celery, potatoes and garlic. Add the stock and salt and pepper to taste. Cook for about 30 minutes at medium heat.
- Add green beans and chopped parsley cook for 15 more minutes.
- Add the pasta, basil and cook for another 15 minutes.
- Add the cannellini beans and the lettuce.
- Add the pesto and parmesan just before serving.
