Homemade Minestrone Soup Recipe

Homemade Minestrone Soup

Homemade Minestrone Soup is the perfect cure-all for cold winter evenings. With ingredients from your pantry and robust flavor from Simple Truth Organic Tomato & Basil Pasta Sauce, this restaurant-style soup is easy to make at home.

Serves: 6Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 6 oz. small pasta such as ditalini
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped
  • 3 medium carrots, peeled and chopped
  • 1 jar Simple Truth Organic Tomato & Basil Sauce, 25 oz.
  • 3 cups Vegetable Broth
  • 1 can Diced Tomatoes, 15 oz.
  • 2 bay leaves
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 1 tsp. salt
  • 1 cup Frozen Green Beans
  • 1 can Kidney Beans, 15 oz., drained and rinsed
  • 1 can Great Northern Beans, 15 oz., drained and rinsed
  • 4 cups fresh spinach, chopped

Directions

  • Cook the pasta according to package directions. Once cooked, drain and rinse under cold water to stop the cooking. Set aside.
  • In a large soup pot, warm the olive oil over medium high heat. Add the onion and saute for 2 minutes. Add the garlic, carrots, and celery, and cook, stirring often for another 3-4 minutes.
  • Add jarred tomato sauce, vegetable broth, diced tomatoes (undrained), bay leaves, and remaining spices then bring to a boil. Reduce heat and simmer for 30 minutes, covered.
  • Uncover the pot and add the frozen green beans, kidney beans, and Great Northern Beans and continue to cook until it comes back to a simmer. Add the spinach and stir until wilted. When ready to serve, remove the bay leaves.
  • Ladle into bowls and garnish as desired with herbs and Parmesan cheese.

Serves: 6

Ingredients

  • 6 oz. small pasta such as ditalini
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped
  • 3 medium carrots, peeled and chopped
  • 1 jar Simple Truth Organic Tomato & Basil Sauce, 25 oz.
  • 3 cups Vegetable Broth
  • 1 can Diced Tomatoes, 15 oz.
  • 2 bay leaves
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 1 tsp. salt
  • 1 cup Frozen Green Beans
  • 1 can Kidney Beans, 15 oz., drained and rinsed
  • 1 can Great Northern Beans, 15 oz., drained and rinsed
  • 4 cups fresh spinach, chopped

Directions

  • Cook the pasta according to package directions. Once cooked, drain and rinse under cold water to stop the cooking. Set aside.
  • In a large soup pot, warm the olive oil over medium high heat. Add the onion and saute for 2 minutes. Add the garlic, carrots, and celery, and cook, stirring often for another 3-4 minutes.
  • Add jarred tomato sauce, vegetable broth, diced tomatoes (undrained), bay leaves, and remaining spices then bring to a boil. Reduce heat and simmer for 30 minutes, covered.
  • Uncover the pot and add the frozen green beans, kidney beans, and Great Northern Beans and continue to cook until it comes back to a simmer. Add the spinach and stir until wilted. When ready to serve, remove the bay leaves.
  • Ladle into bowls and garnish as desired with herbs and Parmesan cheese.