Classic Minestrone soup with a tomato vegetable broth base and loaded to the max with fresh veggies, beans, and tender pasta. Simmer with some spices and you have a delicious & healthy bowl of soup!
If you follow me on Instagram you maybe saw my announcement yesterday! Yes, I’m pregnant with baby #4! That is the reason things have been a bit slow here on the blog. Every pregnancy I have had severe morning sickness, to the point where I can’t even look at food, and this pregnancy was no different. So the reason there were no posts on the blog is because I did not cook for about 3 months. I would walk into the kitchen and immediately get sick from all the spice smells; like the garlic and onion. Sounds strange but it was bad. I was living off Zofran, pickles, and cranberry juice!
My poor husband was a trooper and he kept the kids alive and fed 🙂
Anyways, we just got back from vacation and that meant driving the long ways home. We were crazy and decided to drive from Maryland to Utah and then back again. That meant a lot of stopping at fast food to eat some not so yummy and “real” food. All I wanted when I came back was a huge bowl of fresh vegetables and fruit.
That’s where this minestrone soup comes in. What better way to get all those fresh vegetables than in a delicious soup. The base is a vegetable broth + tomato base, tons of fresh veggies, beans, and some pasta. It was just what we needed after a few days of not eating so good. I also love this soup because it makes a ton and those leftovers are perfect for a repeat dinner or for lunch for the next several days.
Next time I make this I probably won’t add the spinach. I loved it, but I’ll be honest and say that when my kids saw the spinach they acted as if I had put dog food in front of them to eat for dinner. It did not go over well 🙂
I hope you enjoy! Thanks for sticking with me and I promise lots of good food is coming!
The flavor of Oregano is a more aggressive one, so use less if wanted. As always, use salt and pepper to your desired amount. I ended up using 1 1/2 teaspoons in addition to the 1/2 teaspoon you put in with the vegetables.
Add more or less of whatever vegetable you want.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 white onion, finely chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 zucchini, chopped (peeled if desired)
- 1/2 teaspoon salt
- 1 can (28 oz) petite diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 3 cans (15.75 oz) vegetable broth
- 1 tablespoon dried basil
- 1/2 tablespoon dried parsley
- 1 teaspoon oregano
- 1-2 teaspoons salt, more or less to preference
- 1/2 teaspoons pepper
- 1 cup spinach leaves (about 1-2 handfuls)
- 1 1/2 cups shell pasta
- Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
- Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
- Add spinach and dried pasta shells. Let cook until pasta is done.
- Taste and add more salt or other spices if wanted.
Want more delicious soup? Try these!