minestrone soup

my own recipe

Processed with Rookie Cam

1/4 cup olive oil
1 medium white onion, diced
3 stalks celery, diced
4 large carrots, sliced
1 squash, cubed
1 zucchini, cubed
1/4 head of cabbage, chopped
3 yukon gold potatoes, cubed
1 tbsp minced garlic
8 cups chicken (or veggie) broth
2 cup uncooked penne pasta

1 can diced tomatoes
1 can cannelloni beans, rinsed & drained
2 cups spinach
2 tbsp salt
1 tbsp pepper
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried basil
1 tbsp dried bay leaf (or 2 whole bay leaves)
1 tsp lemon juice


in a dutch oven or large pot, heat olive oil over medium heat. add onions, celery, carrots, squash, zucchini, cabbage and potatoes. saute until veggies are translucent, about 10 minutes. add garlic and saute for another 3 minutes. add chicken broth, uncooked pasta, tomatoes with juice, and beans. stir until combined. add in salt, pepper, oregano, rosemary, basil, and bay leaf. bring to a boil for 15 minutes until the pasta is cooked. after 15 minutes, reduce heat to low, add lemon juice and spinach. taste and add more salt if needed! once spinach is wilted, it is ready to serve!

One comment

  1. Yummy!! I haven’t had minestrone soup in ages!

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