Minestrone Soup Recipe
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This delicious Minestrone Soup is easy to make and so full of great flavor too.
It seems each February brings with it an adjustment period, a re-accessment, if you will. January sort of floats by, laced with the doldrums and wishful thinking for eating better and moving more, as if the excesses of the holidays fogs the brain a little more than we can handle. But by the time January rolls to an end and that Super Bowl trophy is raised high in the air, time to hunker down has arrived. It’s time to get serious before short sleeve weather begins!
There are a few things that help me stay on track, especially healthy, satisfying recipes, like Minestrone Soup, and helpful tools, like the MyFitnessPal app. If you don’t know about the MyFitnessPal app, it helps to track daily food and exercise goals. The app really helps me be mindful about what I’m eating and where my daily calories come from.
As far as the recipes go, to stay within my goals I need to eat foods that are real and satisfying. This hearty Minestrone Soup does the trick. Filled with yummy ingredients like cannellini beans, black beans, olives, artichoke hearts, pasta, diced tomatoes, spinach this Minestrone Soup is packed with great flavor. Plus I can enjoy a bowl (or two) and still stay within my goals. We always like adding beans to recipes (Bush’s Beans are our favorite!). Beans not only add great texture to most recipes, but heartiness too, not to mention healthful vitamins, minerals and fiber. All good stuff! Good eats for sure.
Randy and I both found this Minestrone Soup sneaky addicting. It was so good, we enjoyed it for lunch and then again for dinner. This soup is on the spicy side. We like spicy! But if spiciness is a concern, easily adjust to taste.
For more delicious and healthy dishes, check out these recipes:
Minestrone Soup Recipe
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 (15 ounce) can diced tomatoes
- 2/3 cup quartered artichoke hearts
- 1/2 cup sliced olives
- 5 cups (48 ounces) chicken stock (or broth)
- 1 (15.5 ounce) can BUSH’S® Cannellini Beans, with liquid (low-sodium beans may be used)
- 1 (15 ounce) can BUSH’S® Black Beans, with liquid (low-sodium beans may be used)
- 3 cups fresh baby spinach
- 2 cups cooked bowtie pasta
- salt and pepper to taste
- Heat olive oil over medium-high heat in large stockpot. Add onion, saute 3 minutes. Add garlic dried basil, and oregano, continue to saute for 2 minutes.
- Add red pepper flakes, diced tomatoes, chicken broth and beans. Bring to a simmer. Reduce heat to low, cover and cook for 20 minutes.
- Stir in spinach and pasta, and cook until spinach wilts.
- Season to taste.
- Top with grated Parmesan cheese and/or fresh pesto.
This post is sponsored by Bush’s Beans.