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Minestrone Soup #Recipe Delicious & Full of Memories

Dear Creatives, It’s been cold here the kind of cold that makes you want to cook up a large pot of Minestrone Soup. Warming the kitchen with the smells of childhood while anticipating the finished bowl of delicious soup that warms not only your body but, your soul. Something nostalgic about all those good memories at grandma’s house with plenty of fresh french bread to be had with the soup. Seeing my grandparents happy with a long  slow dinner, with several bowls full while followed by fruits, cheeses & a glass a wine. Great memories. This is not my grandparents recipe as they were chefs & cooked without recipes by using the ones in their head. The kind of cooking you learn by watching & doing not by writing down what is in it. So I combined a few of my favorites to end up with the flavor similar to the taste of their recipe.

Minestrone Soup DearCreatives.com Theresa Huse 2013

I hope if you make this recipe that you will enjoy it as much as my family does! Hardy helpings of goodness that is meatless & packed with beans for protein.

 

Minestrone Soup

Minestrone Soup

Ingredients

  • olive oil
  • 1/2 large onion or 1 medium sized yellow onion
  • 2 stalks celery sliced
  • 2 zucchini cut into small quarters
  • 2-3 minced garlic (about 2-3 large cloves)
  • 4 cups / 32 oz. large box or can vegetable broth (or chicken broth)
  • + 1 small can both for adding if needed
  • 1 (15 ounce)can red kidney beans , drained
  • 1 (15 ounce)can small white beans or great northern beans drained
  • (14 ounce) can whole tomatoes (crush them)
  • 2-3 tablespoons minced fresh Italian parsley
  • 1 teaspoons dried oregano
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 cups fresh baby spinach rinced well
  • 1/2 cup small shell pasta ( sea shells, bow ties...)

Instructions

  1. prep your veggies
  2. in a pan or your stalk pot saute in olive oil : onion, garlic until clear looking
  3. add in celery & carrots
  4. pour in broth & tomato s
  5. add in all spices
  6. bring to boil, then put flame onto simmer
  7. add in the zucchini
  8. simmer for 20-30 min
  9. add in the noodles & cook until tender
  10. Serve with your favorite shredded Parmesan cheese to sprinkle on top
http://www.dearcreatives.com/minestrone-soup-recipe-delicious-full-of-memories/

Related Minestrone Soup Recipes:

Another way I make it similar to Rachel Ray’s Recipe : My Other Minestrone Soup (this one has green beans) but you can also add green beans to this minestrone soup recipe. I just happened not to have any on hand.

Don’t forget to visit my recipe page for baked potato soup & other easy recipes!

Food Network Minestrone soup

All Recipes Minestrone soup

(with meat)

 

 

 

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Comments

  1. says

    Theresa thank you for linking this in to Food on Friday. We are now starting to get a collection of zucchini dishes together. Do stop by some of the other links to check them out!

    Ps I have just signed up to follow your blog by Google Reader. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

  2. says

    HI Theresa!

    Thanks so much for linking up your soup recipe. It looks so good—I hope you don’t mind that I pinned it!

    Have a great weekend!
    Mrs. Sarah Coller
    Mrs. Sarah Coller recently posted & would love you to read..My Precious…My Profile

    • Fawn says

      Hi Sarah, not at all. Pinning & sharing is fine if it links back here I don’t mind at all. I hope you enjoy it & try it soon.

    • Fawn says

      Thanks for dropping in Marti! I hope to see you again & enjoyed my visit at your blog. Wishing you the same!

    • Fawn says

      Oh, me too! & this is probably similar. I hope you do try it & enjoy the recipe let me know. Thanks for letting me know how you found me! & hope to see you again.

    • Fawn says

      Hi Katherine, Your welcome & thanks for the invite to the giveaway. Wishing you the same & see you soon.

    • Fawn says

      Thanks so much Marti for the feature! I appreciate it & hope everyone who tries it loves the recipe!