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January is the perfect time for soup, especially one of my favorites – Classic Minestrone Soup! It warms you up from the inside out.
Minestrone Soup has all of the vegetables to make it a healthy meal and is full of flavor. We had guests over for this recipe trial, and my friend said, “This soup is to die for! It is the best minestrone soup I have ever had.” I would agree; it was pretty darn good – definitely better than Olive Garden (which I love)!
Because there are several vegetables to chop up, I started preparing about 30 minutes to an hour before I wanted to start cooking. It takes about an hour or so to fully cook, so I started prepping about 2 hours before we were planning on eating.
Ingredients You Will Need
- Olive Oil
- Tomato Paste
- Chick Peas
- Beef Stock
- Elbow Macaroni
- Parmesan Cheese
I would recommend cutting the vegetables into very small pieces so they cook all the way through and are easier to eat in a soup. As I chopped, I measured each ingredient so I wouldn’t cut up more than I needed. I then set them aside in small bowls until I needed them. Now I have a few leftover vegetables we can snack on or use in other recipes throughout the week.
Once I had chopped everything up, I started cooking. This recipe is very easy to follow since everything is cooked in the same pot. I used an extra large pot just to make sure I had enough room for everything as it was added. Unfortunately, I have underestimated pan size one too many times so I am extra cautious, lol.
I kept the temperature mostly low, but I did turn it up to medium-high once I added the peas and pasta at the end. I wanted to make sure the pasta cooked all the way through and I didn’t want the frozen peas to bring the temperature down too much.
Other Recipes You May Like
What is your favorite kind of soup? What do you like with your soup? Let me know in the comments below.
- 1 teaspoon Olive Oil
- ½ teaspoon Garlic Minced
- ¼ Cup Onion Chopped
- ¼ teaspoon Sage
- 2 teaspoons Salt
- ½ teaspoon Pepper
- 1 Tablespoon Tomato Paste
- 1 Cup Celery Chopped
- ½ Cup Carrots Sliced
- 1 Can Chick Peas (1 Pound)
- 1 Cup Cabbage Shredded
- 1 Zucchini Diced (about 3 Cups)
- 1½ Quarts Beef Stock or Water with 4 Bouillon Cubes
- 1 Cup Peas Fresh or Frozen
- 1 Cup Elbow Macaroni
- ¼ Cup Parmesan Cheese Grated
- Heat olive oil in large saucepan. Add garlic and onion and brown lightly.
- Stir in sage, salt, pepper, and tomato paste. Simmer 5 minutes.
- Add vegetables (except peas) and beef stock.
- Cook on medium-low for 45 minutes, stirring occasionally.
- Add peas and elbow macaroni and cook for an additional 10 minutes or until pasta is cooked.
- Sprinkle with grated parmesan cheese before serving.
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