October has brought crisp, chilly air, beautiful foliage, and the beginning of soup season in my home! One of my family’s favorites is this savory Minestrone Soup. It comes together in just a little over 30 minutes, as the perfect soup for a chilly autumn day!
This recipe is from one of my most treasured Better Homes and Gardens books…Holiday Inspirations. This book is from 2001. If you are not familiar with BHG’s seasonal books, you should definitely check them out. These annual publications are full of decorating, crafts, recipes, and gift ideas. I can get lost in all of the fabulous photos and ideas. I absolutely love these books!
Anyway…let’s get back to the soup. This flavorful soup pairs well with crusty bread, a crisp salad, or a thick sandwich to make a complete meal.
For this soup you will need 6 cups of water, 1-28 ounce can of tomatoes, an 8-ounce can of tomato sauce, 4 teaspoons of beef bouillon granules, 1 tablespoon Italian seasoning, 1 teaspoon jarred minced garlic, 1/4 teaspoon black pepper, and 1 can of cannellini beans.
You will also need an onion, 1 carrot (I like a little more), 1 cup of chopped cabbage, 1 small zucchini, halved and sliced, 1 10-ounce package of frozen Lima beans, and about 4 ounces of dried linguine.
The original recipe also calls for 1 stalk of celery . Due to a food allergy in my family, I omit this ingredient.
My mother needs to follow a gluten-free diet. I often make this hearty soup with the pasta on the side, or with gluten free pasta for her.
Begin by combining water, tomatoes, tomato sauce, onion, cabbage, carrot, celery (if used), beef bouillon, Italian seasoning, garlic, and pepper in a stockpot or Dutch oven.
Bring this mixture to a boil. Then reduce heat and simmer, covered.
The aroma of this flavorful soup will begin to fill your kitchen.
It’s going to be delicious.
After about 10 minutes, go ahead and stir in the canned cannellini beans. You do not need to drain the beans first. This liquid is full of flavor.
Now, add the last three ingredients to your soup.
Add the frozen Lima beans, as well as the sliced and halved zucchini. Break pasta and add to soup.
Now, just sit back for the next 15 minutes while your soup simmers, uncovered.
Serve this flavorful Minestrone soup with some fresh Parmesan cheese sprinkled over the top.
Are your family soup eaters? What are some of your favorite soups to make? I’d love to hear your thoughts.
- 6 cups of water
- 1-28 ounce can of diced tomatoes
- 1-8 ounce can of tomato sauce
- 4 teaspoons of beef boullon
- 1 tablespoon Italian seasoning
- 2 cloves or 1 teaspoon of minced garlic
- ¼ teaspoon black pepper
- 1 can of Cannellini beans
- 1 onion (peeled and diced)
- 1 carrot (peeled and sliced)
- 1 stalk of celery, chopped
- 1 cup of cabbage (chopped)
- 1 small zucchini (halved and sliced)
- 1-10 ounce package of frozen Lima beans
- About 4 ounces of dried linguine
- Combine water, tomatoes, tomato sauce, onion, carrot, celery, cabbage, beef bouillon, Italian seasoning, garlic, and black pepper in a stockpot or Dutch oven
- Bring this mixture to a boil
- Reduce heat and simmer, covered, for about 10 minutes
- Stir in cannellini beans, undrained
- Then add Lima beans and zucchini
- Break pasta and add to soup
- Simmer, uncovered, for about 15 minutes