Homemade Minestrone Soup

This recipe for homemade minestrone soup creates a hearty and warming bowl of vegetables in a delicious vegetable broth. The soup is delicious the day it is made, and even better the next day, when all of the flavors have a chance to meld.

This soup recipe as written is really tasty, but you can customize it to make it your own. While I used this vegetable broth as a base for the soup, you can use store bought vegetable stock, or even water to make this soup.

This soup is so easy to make. While I left pasta out of this recipe, if you want to add some in, go ahead. In fact, you can get really creative with this recipe.

This is one of those great soups that will fill you up but not add a lot of calories to your diet. It's very satisfying to eat, and totally nutritious.

We had this soup with garlicky dinner rolls for a delicious light dinner. You can also serve this soup as an appetizer course instead of a salad. I promise, everyone will want the recipe.

This recipe has been inspired by the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages! This recipe came from the section Vegetable Soup +12 Ways.

There are four sections: creamy, brothy, earthy, and hearty. This recipe is inspired by the minestrone in the "hearty" section.

I'm spending a year cooking through sections of the book with Wendy of A Day in the Life on The Farm and Camilla of Culinary Adventures with Camilla.

Check out Camilla's and Wendy's takes on vegetable soup.

An InLinkz Link-up

soup, minestrone

Soup

Italian

Yield: 4 servingsAuthor: Karen Kerr

Homemade Minestrone Soup

ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 1 large celery rib, chopped
• 1 teaspoon minced garlic
• 2 cups cubed white, red, or Yukon gold potatoes
• Salt and pepper
• 1 14.5 can diced tomatoes
• 5 cups vegetable broth or water (you can also use chicken broth for a non-vegetarian option)
• 1 1/2 cups chopped green beans
• 1 14 ounce can kidney beans, rinsed and drained
• Handful of chopped fresh Italian parsley
• Freshly grated Parmesan cheese

instructions

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat and add the onion, carrot, celery, garlic. Sauté for five minute. 
2. Add the potatoes and salt and pepper to taste. Cook for 2 minutes. 
3. Add the tomatoes and 5 cups of broth or water. Bring the mixture to a boil, lower to a simmer, and cook for 15 minutes. Add the green beans and cook for 15 minutes. Add the kidney beans, and cook for 5 minutes more. Taste and add more salt and pepper to taste if necessary. 
4. Place the soup into bowls and garnish with Italian parsley and Parmesan cheese. 

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