A few weeks ago Charlie and I were out and about running errands and decided to stop for dinner at Spacca Napoli. In addition to our pizza we both ordered starters– me a house salad (imagine that), him the soup of the day. When our orders arrived, a beautiful bowl of piping hot minestrone soup was placed on our table. It was delicious (like I wished I’d have ordered soup over salad. And THAT NEVER HAPPENS).
After eating at Spacca Napoli I couldn’t stop craving that minestrone soup. So last week I made a pot adding a few of my own personal touches (kale and mini shells).
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Minestrone Soup
Prep Time 11 minutes
Cook Time 11 minutes
Calories 308 kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 stalks celery diced
- 1 large carrot diced
- 1 cup chopped kale
- 1 medium zucchini diced
- 2 teaspoons fresh oregano
- 2 teaspoons fresh basil
- 1 28 - ounce can diced tomatoes
- 1 14 - ounce can crushed tomatoes
- 6 cups chicken broth
- 1 15 - ounce can cannellini beans
- 1 1/2 cup mini shell pasta
- 1/3 cup finely grated parmesan cheese
- 1 bay leaf
- salt and pepper to taste
Instructions
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Heat olive oil in a large pot over medium-high heat. Add the onion and cook until translucent.
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Add the garlic, celery and carrot and cook until celery and carrots begin to soften.
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Stir in the zucchini, kale, oregano and basil, cook for 2-3 minutes then add diced tomatoes, crushed tomatoes, chicken broth and bay leaf.
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Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender.
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Remove bay leaf and stir in parmesan cheese. Season with salt and pepper.
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Enjoy!
Thank you for posting a great recipe love it
glad you enjoyed it!
For some reason there are no directions, may I have them?
Happy New Year!!
Mike
Hi Mike- The recipe should now be there (a bit of a technical glitch). I hope you enjoy!