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!
~Julia
PS: Thank you ever so much for your kind words and condolences.
It meant so much:).
