Hearty Minestrone Soup


It was cold here today!  I’m of the opinion that if it’s going to be this cold, I want some snow… and soup.  There is a good chance I’ll see snow soon since we are headed up to Crystal Mountain in the morning.  Toby, Rob and Mary will ski while I enjoy hot cocoa, a good book and a beautiful view.  So, that leaves soup.  One of my favorites is Hearty Minestrone Soup.  In a way, it reminds me of the lunches my mom used to serve us after a morning of sledding.  It warms you from the inside-out.  And, it packs a full day’s worth of vegetables into one, delicious bowl.  Yum-mm-y!

I truly enjoy the process of making soup, so I make the stock from scratch.  I also soak the beans over-night prior to cooking them and adding them to the recipe.  If you are in a hurry, or you just don’t prefer to make it, you could certainly use store-bought vegetable stock.  Canned beans are fine, too, just make sure you rinse them really well before adding them to the soup.


Hearty Minestrone Soup
Recipe Type: Soup
Author: A Passionate Plate
Serves: 8-10
  • 2 Tbsp. extra-virgin olive oil
  • 1 onion, diced
  • 1 celery root, peeled and diced
  • 2 carrots, peeled and diced
  • 1/2 lb. green beans, trimmed and cut into 1/4 inch pieces
  • 4 garlic cloves, peeled and finely chopped
  • 6 cups
  • vegetable stock
  • 1 quart marinara sauce
  • 3 cups thinly sliced green cabbage or kale leaves
  • 1 1/2 cups
  • cooked white beans
  • or 1 (15oz) can, rinsed and drained
  • 1 tsp. dried thyme
  • 3 Tbsp. pesto
  • Freshly grated parmesan cheese for garnish
  1. Heat the oil in a large soup pot over medium heat until shimmering.
  2. Add onion, celery root, carrots and green beans and stir well. Saute until the vegetables are slightly tender, about 3 minutes.
  3. Stir in stock, marinara, cabbage, beans and thyme. Bring to a boil, reduce heat and simmer until the vegetables are tender, about 30 minutes.
  4. Finish the soup by stirring in the pesto.
  5. Serve hot, topped with freshly grated parmesan cheese. This goes well with a side of garlic bread and fresh orange slices.


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  3. MaryMiller says:

    Normally I would not leave a comment on my own blog like this, but since JOY made this soup and I was merely lucky enough to eat it, I must say that this is the BEST minestrone soup I have ever eaten. (I just finished a bowl). If I could find a way to put it into jars and sell it, I would! Seriously, it’s that good.

  4. marti says:

    I never would have thought to serve minestrone soup with orange slices on the side. Will have to try it soon!

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