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Image of homemade Minestrone Soup

Minestrone Soup

Course Soups
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Author Chef Maria Cummins

Equipment

  • Cutting Board and knife
  • Wooden spoon or rubber spatula
  • Stockpot and burner
  • Ladle

Ingredients

  • 1 tbsp avocado oil (or olive oil)
  • 1 large onion minced
  • 2 zucchini small dice
  • 4 cups celery diced, about 1stalk
  • 4 carrots julienned or shredded or small dice
  • 2 tsp garlic minced, about 2 cloves
  • 8 cups vegetable broth
  • 1 can red kidney beans with the brine (28 oz)
  • 1 can small white beans with the brine (28 oz)
  • 1 can diced tomatoes (or crushed, 14 ounce)
  • 1 tbsp dried oregano
  • 4 tbsp tomato paste
  • 2 cups marinara sauce (we use the "Trattoria" brand)
  • 1 tbsp vegetable "Better than Boullion"
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 2 cups dry pasta bite sized (faro, shells, Farfalle)
  • 1 batch homemade bowtie pasta (or 2 cups of store-bought bite-size pasta as Farfalle, shells, or faro)
  • ½ cup parmesan cheese

Garnish

  • 2 tbsp minced fresh parsley
  • ½ tsp dried basil
  • parmesan cheese

Instructions

  • Heat two tablespoons of avocado oil over medium heat in a large soup pot.
  • Sauté onion, celery, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  • Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  • Bring soup to a boil, add the pasta (freshly done or store-bought pasta)then reduce heat and allow to simmer for 20 minutes. If you find that you don't have enough broth, feel free to add another cup of broth or water. Taste and adjust seasonings, if necessary.
  • Garnish with chopped basil or parsley and parmesan cheese
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