Easy & Hearty Minestrone Soup Recipe

Happy Sunday!

 

Hi Pretty Ladies,

 

September is here, meaning Fall is officially here on the 22nd.   I am soaking up the last days of summer, but I am ready for fall days ahead.! The leaves have started to turn. Here in Utah, I had my first pumpkin spice latte last weekend and added a little fall decor to our home.

 

Our son got married on 8/24/24. It indeed was magical and everything we hoped it would be. I shared a lot about the destination wedding on Instagram in the feed and stories; in case you missed it, I saved them to highlights] You can view a couple of posts by heading over to  Instagram 

 

I will keep this one short and sweet today! I’m sharing my favorite homemade minestrone soup recipe below, which you can make in a crockpot or on the stovetop.

Minestrone Soup Recipe

One chicken broth

One can of crushed tomatoes 

Can of water (using crushed tomatoes can) 

Three diced tomatoes (I used from the garden) 

One can of kidney beans (rinsed) 

1 cup frozen green beans

1 cup asparagus tips (frozen) 

One Cup of diced spinach 

1 cup diced carrots 

1 cup frozen peas

One Cup of onions (roughly)

1/2 fresh diced basil 

One tablespoon of balsamic vinegar 

1Tablespoon crushed garlic

Two bay leaves 

One teaspoon of garlic salt 

One tablespoon of rosemary (I used fresh from the garden)

2 cups of pasta (elbow macaroni or 

Leave out until about 20-30 min before serving) You can also prepare it separately and scoop it into a bowl (this is great if you have a lot to freeze or have leftovers). The pasta expands and sucks up all the broth.

Add to crockpot on high for a couple of hours, then turn to low

Stirring every so often.

Salt and pepper to taste

When serving 

Top with Parmesan cheese

Add meatballs for an even heartier dish. Recipe HERE

Serve with Garlic bread, garlic knots, or a fresh loaf of French baguette with salted butter.

Our favorite is my Cheater garlic bread recipe HERE.

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