Valleybrink Road | Recipes | Minestrone Soup | 1/4 c olive oil 1 large onion, finely chopped 2 carrots peeled, finely chopped 4 garlic cloves, roughly chopped 5 thyme sprigs 1 bay leaf 2 teaspoons sea salt 3 cups chicken stock or vegetable stock 1 small leek, diced 2 medium z.

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Minestrone Soup
Steps
1
2
3
4
5
6
Description

This hearty and savory minestrone soup is the perfect dish for a rainy winter day. Packed with veggies and topped with olive oil and parmigiano reggiano, enjoy a warm bowl while getting cozy and curling up on the couch.

Get Started
Step 1

In a heavy bottomed pot, heat 1/4 c olive oil over medium heat. Add the onions and carrots and cook for 15 minutes. 

Next Step
2
Step 2

Add garlic, thyme, bay leaf, and 2 teaspoons of sea salt. Cook for 2-3 more minutes. Add 3 cups of stock and bring to a boil.

Next Step
3
Step 3

Add the leek, zucchini, and tomatoes. Cook for another 5 minutes. 

Next Step
4
Step 4

Next, add 1 can of beans with liquid and the spinach. Cook for 5 more minutes. Taste and season with black pepper and sea salt as necessary.

Next Step
5
Step 5

When you are ready to serve, top each bowl of soup with some italian parsley, extra virgin olive oil, and freshly grated parmigiano reggiano.

Next Step
6
Step 6

Enjoy!

Done!
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Ingredients
  |  
Shopping List
  |  
  • 1/4 c olive oil
  • 1 large onion, finely chopped
  • 2 carrots peeled, finely chopped
  • 4 garlic cloves, roughly chopped
  • 5 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons sea salt
  • 3 cups chicken stock or vegetable stock
  • 1 small leek, diced
  • 2 medium zucchini, cut into small dice
  • 1 can of diced tomatoes
  • 1 can cannellini beans with their liquid
  • 2 cups fresh spinach, roughly chopped
  • black pepper
  • italian parsley, roughly chopped
  • extra virgin olive oil
  • parmigiano reggiano