Minestrone Recipe


In pre-school, we were asked what our favorite food was. Amidst the screams for “ice cream!” and “pizza!”, I yelled out “minestrone!” True story, my friends.

Needless to say, minestrone has been one of my favorite recipes for my entire life. My family is Italian, so this recipe means a lot to me. I remember when I first got married, I made minestrone for Billy. It was such a cool moment, because there I was–all grown up, married, and making minestrone for my hubby. How special.

There’s something precious about handing down a recipe from generation to generation. I can’t wait to teach my kids (Lord willing) how to make this one day, just like my mom taught me. (Hi, mom!)

Not only is this recipe sentimental, but it is fully LOADED with vegetables and flavor. This recipe yields such a large batch, you can enjoy it all week long and serve it with different sides. Billy and I love “minestrone week.” Billy loves having a hefty soup for dinner each night, and I love only having to cook once that week. 😉

Now, being the busy girl that I am, I have created a couple changes to make this soup a little faster to make. For example, instead of purchasing a half of cabbage, I buy a bag of spinach and add that. (No chopping, and super yummy.) I also like to buy the snack bags of celery sticks. (Already washed, ready for me to chop.)

So here is the infamous minestrone recipe (with my minor tweaks). I hope it works its way into your heart, like it has mine. ❤️

Minestrone Recipe

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 onion, chopped
  • 1 glove of garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup of celery, chopped
  • 1 cup of zucchini, chopped
  • 1 cup of potatoes, chopped
  • A handful of parsley, chopped
  • 1 bag of frozen mixed vegetables
  • 1 bag of spinach
  • 1 15 oz. can of white beans, drained and rinsed
  • 1 8 oz. can of tomato sauce
  • 1 TB of chicken bouillon
  • Olive oil
  • 4 cups of water
  • Salt/pepper to taste

Directions:

Sauté onion and garlic in some olive oil. Add chopped veggies. Add frozen veggies. Season with salt and pepper. Sauté for 5 minutes. Add sauce, water, bouillon, and beans. Simmer for 20-30 minutes. Add spinach. Serve over cooked rice or ditalini pasta. Sprinkle with grated parmesan cheese. Serve with crusty bread.

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