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Minestrone Soup

Minestrone Soup

A traditional Italian minestrone soup recipe that is full of vegetables and flavor.
5 from 14 votes
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 18 servings
Calories: 97kcal
Author: Pat Nyswonger

Ingredients

  • ½ cup each of dry cannelloni beans garbanzo beans, and red beans
  • 1 tablespoon salt
  • 6 cups cold water
  • 4 slices bacon cut in ½ inch pieces
  • 2 medium yellow onions cut in ½ inch pieces
  • 2 stalks celery 8 inches long, cut in ½ inch pieces
  • 1 leek white and light green parts only, 8 inches long, cut in ½ inch pieces
  • 2 carrots 8 inches long cut into ½ inch pieces
  • 4 cloves garlic minced
  • 4 quarts of chicken stock
  • 1 bottle red wine
  • 2 cans tomatoes 15-oz size
  • 1 jar pasta or marinara sauce 40-oz size
  • 2 zucchinis 8-inch long, chopped to ½ inch cubes
  • 2 cups fresh green beans cut to 1-inch pieces
  • 3 bay leaves
  • salt to taste
  • Black pepper to taste
  • ½ cup fresh parsley finely chopped
  • ½ cup fresh shredded Parmesan cheese

Instructions

  • Measure the cannelloni, garbanzo and red beans into a heavy bottomed pan, add the tablespoon of salt, cover with the water. Bring to a boil and reduce the heat to simmer and cook while preparing the soup.
  • In a very large soup/stock pot add the bacon and cook over medium heat, stirring frequently till crisp and browned. To the bacon and the drippings, add the chopped onion, celery, leek, carrot and garlic.
    Cook until the vegetables are just softened, 4-6 minutes, stirring frequently. Add the chicken stock, red wine, tomatoes, pasta/marinara sauce, zucchini and green beans . Add the bay leaves and parsley and season to your taste preference with salt and pepper.
  • Remove the cannelloni, garbanzo and red beans from the heat, drain them and add to the soup pot. Bring the soup to a boil, reduce to simmer, cover and cook for one hour. Remove bay leaf and serve each bowl of soup sprinkled with 2 tablespoons of Parmesan cheese.

Notes

  • Cooked pasta is a great addition and can be cooked separately and added in bowls at serving.
  • If freezing the soup do not include pasta as it becomes soggy when the soup is thawed and reheated.
  • Spinach, kale or any leafy greens are a wonderful addition to this soup

Nutrition

Serving: 1cup | Calories: 97kcal | Carbohydrates: 17g | Protein: 4.3g | Fat: 1.5g | Cholesterol: 1mg | Sodium: 1300mg | Fiber: 4g | Sugar: 2.3g