The Best Minestrone Soup Ever

It has been a very trying and busy few weeks for our family, so I made this soup.

Soup makes everything better and this recipe was comfort food at its best.

Delicious with crusty bread and a salad, I think the balsamic vinegar added a rich flavor to the base.

You will LOVE it.

It is one of those recipes you will make over and over through the years:).

The Best Minestrone Soup

{Original recipe from HERE…but of course I tweaked it.}

Serves 4 generously.

I doubled it for our family of 6.

• 2 T olive oil
• 1 yellow onion, finely chopped
• 1 clove garlic, or 2 TBS minced garlic
• 5 cups (40 oz) chicken stock
• 1 lb diced tomatoes with their juice
• 2 large carrots (or a handful of baby carrots) sliced about ¼” thick
• 4-5 large handfuls of spinach leaves (I use the bagged/pre-washed)
• 1 14.5 oz can white beans (cannellini or great northern) rinsed
• 1 T basil
• 1 T oregano
• 1/2 T sugar
• 2 bay leaves
• 1 c. macaroni or shells { I substituted 4 large diced potatoes}
• 2T balsamic
• Salt and pepper
• 2 T coarsely chopped fresh or dried parsley
• Grated parmesan

Saute onion and garlic in olive oil until translucent and then add the chicken stock, tomatoes, carrots, potatoes {if you choose},basil, oregano, sugar, and bay leaves. Cover partially and simmer for 20 minutes until carrots are tender. Add the pasta {if you choose} and cook uncovered for 8-10 minutes. Add the spinach, beans, balsamic vinegar and simmer until cooked. 

Add salt and pepper to taste and garnish with parsley and fresh parmesan.

Oh yum!