We are a soup loving family, in case you weren’t already aware of that. And this minestrone soup makes frequent appearances on our table. While my carnivorous family rarely considers it a meal if there isn’t meat on the table, this soup is a winner both with and without the meat. I typically do include the sausage when I make this if I have it on hand.
It never fails to make me smile when a simple hearty soup makes everyone in my family so happy. It makes me even happier when that meal requires less than 30 minutes time spent in the kitchen! Served on it’s own or with some crusty bread and a salad, this is a wonderfully hearty meal.
Kitchen Tip: I use this pot to make this recipe.
- 1 tablespoon olive oil
- 1 large onion chopped small, about 2 cups
- 8 cups beef stock or 8 cups water plus 3 tablespoons beef base
- 15 ounce can tomato sauce
- 6 carrots sliced 1/4" thick, about 3 cups worth
- 4 stalks celery trimmed and sliced 1/4" thick, about 2 cups worth
- 14 ounce can kidney beans
- 14 ounce can navy beans or white beans
- 14 ounce can black beans
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt adjust to taste (I added another 1/2 teaspoon, because my beef stock wasn't very salty at all)
- 1/2 teaspoon freshly ground black pepper
- 4 cups cooked pasta I used a brown rice penne pasta
- finely grated Parmesan or Pecorino Romano cheese
- Optional: 1 pound Italian or hot sausage
- Place the oil in a large pot on the stove over medium heat.* Add the onions, sprinkle with 1/4 teaspoon of salt and saute until tender and lightly browned, about 5 minutes. Add the beef stock, tomato sauce, beans, carrots, celery and spices and bring to a boil. Reduce to a simmer and then cook for about 20 minutes, until the vegetables are tender.
- Cook the pasta while the soup is simmering. Place a scoop of cooked pasta in each bowl and then ladle the hot soup over the pasta. Top with Parmesan just before serving. Enjoy!
If you are including meat in the soup, start by cooking and crumbling the meat and then skip the oil and add the onions. I like to keep the pasta and the soup separate until I serve it. This way the pasta doesn't have a chance of overcooking.
FREEZER TIP: I typically do not include the pasta when freezing the soup, but it will work either way. Let the soup cool completely and then transfer to freezer safe containers. Thaw and reheat in the microwave or on the stove-top.
{originally published 10-22-13 – recipe notes and photos updated 1-19-17}
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