Easy Classic Minestrone Soup Recipe

This easy classic minestrone soup by NOT ANOTHER COOKING SHOW is a hearty and delicious meal that warms you up during the cold season. It’s easy to make, budget-friendly, and full of nutrients, as it’s loaded with vegetables. You’ll add this to your weekly meal rotation when you try it. Read on or watch the video below for instructions.

Ingredients

• 1 to 2 carrots (diced)
• 2 celery stalks (diced)
• 1 onion (diced)
• 5 to 6 cloves of garlic (diced)
• 5 to 6 kale leaves (washed and sliced)
• 128 oz of whole canned tomatoes (pureed and crushed)
• 1 cup of cannelini beans
• 1 quart of stock
• 1 parmigiano rind
• 1 cup of diced pancetta (optional)
• 1 bay leaf
• 3 thyme sprigs
• 1 to 2 tablespoons of chili flakes
• 2/3 cup of Ditalini
• 2 to 3 tablespoons of olive oil
• chopped parsley
• good quality olive oil
• grated parmesan cheese
• salt and black pepper

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Instructions

Step 1:

Chop all vegetables into same sizes, including pancetta.

Step 2:

Place a large pot over medium heat. Add the pancetta, some chili flakes and olive oil. Cook until browned.

Step 3:

Add the vegetables to the pot and season with a little salt to remove moisture. Cook until soft and translucent.

Step 4:

Add the stock, tomatoes, herbs, bay leaf, kale and beans and mix them together. If you’re going to add Parmigiano rind, add them now. Let it come to a boil. Once boiling, lower the heat to a simmer. Cook the vegetables until soft for about 40 minutes. Make a taste test and adjust seasonings if needed.

Step 5:

If you are serving the soup immediately, you can either boil the pasta in water in a different pot or cook the pasta in the soup. If the soup is too thick, you can add a little bit of water to thin it out.

Step 6:

Garnish with parmigiano, olive oil, and chopped parsley. Serve and enjoy!

Easy Classic Minestrone Soup Recipe