Classic Minestrone Soup
A Classic Minestrone Soup is always a welcome meal in cooler weather. This Minestrone recipe is what you will find in an Italian restaurant. Our recipe uses Bouquet Garni for the herbs. Bouquet Garni has all the herbs you find in Italian cooking, giving you a very savory flavor in the soup.
We like soups all year, with a hearty minestrone or other vegetable soup topping the list. We have another Minestrone Soup recipe on our website, which has bacon and different vegetables. Try both versions. Served with a hearty Italian, French or other Crusty Bread, and soups become meal in themselves. Take a look at our easy Crusty Bread for one you will just love and can be herbed up for extra flavor.
Makes 4-6 Servings
2 Tablespoons Extra-virgin Olive Oil
1 Large Onion, Diced
4 Cloves Garlic, Minced
2 Stalks Celery, Diced
1 Large Carrot, Diced
2 Cups Cut Green Beans, Fresh, Frozen,
or canned if you have to.
1 Tablespoon Bouquet Garni
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
6 Cups Low sodium Chicken Broth (use vegetable broth if you want to make vegan/vegetarian
1 14 oz Can No Salt Crushed Tomatoes
1 28 oz Can No Salt Diced Tomatoes
1 15 ounce Can Cannellini Beans, Drained and Rinsed
1 Cup Ditalini Pasta
Grated Parmesan Cheese, for topping
In a large stock pot, heat the olive oil over medium-high heat. Add the onion. Cook 4-5 minutes, or until they are translucent. Stir frequently, watching them so they don’t burn. Add the garlic, stir and cook for 30 seconds. Add the celery and carrot. Cook about 6-8 minutes until they begin to soften a bit. Add the green beans, Bouquet Garni, salt, and pepper. Cook another 5 minutes, stirring frequently.
Add the chicken broth and tomatoes. Raise the heat, bringing it to a boil. Reduce to a simmer. After 10 minutes, add the beans and pasta. Cook another 10-12 minutes until the pasta is tender. Adjust the salt and pepper to taste. Ladle in bowls. Top with grated Parmesan cheese. Enjoy.