Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Beans, Comfort Food, Dinner, Italian, Kid Friendly, Lunch, Main Courses, Make Ahead, Mother's Day, Party Foods, Soups, Spring, Summer Fun, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: American Classica, Basil, Bay Leaves, Beans, Carrots, Comfort Food, Dinner, Ditalini Pasta, Ground Pepper, Italian Soup, Kid Friendly, Kosher Salt, Lunch, Main Courses, Make Ahead, Minestrone Soup, Mother's Day, Navy Beans, Onion, Parmesan Cheese, Party Foods, Pasta, Sage, Soups, Spring, Summer, Thyme, Tomatoes, Vegetable Broth, Vegetarian, Week Nights, Weekend Fun, Winter Warmth, Zucchini
Mom’s Minestrone Soup
This easy and delicious soup can be made ahead. I like to make it to have for lunch after church. Mom’s Minestrone Soup can be made for lunch, dinner or a first course. Great in all seasons!
INGREDIENTS
3 Cups Vegetable Broth
2 Diced Tomatoes
2 Cups Cooked Navy Beans (Canned or Home Cooked)
2 Chopped Carrots
1 Chopped Onion
1 Chopped Zucchini
2 Cups Ditalini Pasta
1 Teaspoon Thyme
1/2 Teaspoon Sage
2 Bay Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Grated Parmesan Cheese (Optional)
2 Tablespoons Basil (Optional)
In a stock pot combine the vegetable broth, tomatoes, beans, carrots, onion, thyme, sage, bay leaves, salt and pepper. Cover and cook on low for 6 hours. If you want to cut down on the cooking time you can cook on high for 3 hours. 35 minutes before the soup is done cooking add the pasta and zucchini. Cover and cook for 35 minutes. Remove from the heat and remove the bay leaves. Transfer the soup to individual bowls and sprinkle with parmesan cheese or basil if you like. Serves 4
