Minestrone Soup

This recipe is based on a recipe I found recently when I was doing a search for ways to use fresh basil and oregano. I changed it a little bit, but it’s really one of those recipes that has lots of “artistic license,” i.e., you can change it up a little bit each time you make it! It’s a wonderful meatless meal and is very filling. Oh, and you’re definitely going to want to make some buttermilk biscuits or Angel Rolls to go with it!
Minestrone Soup

2 Tbsp. olive oil
5 potatoes, peeled and cubed
5 carrots, peeled and sliced
1 sweet onion, chopped
3 cloves garlic, chopped (more, if desired!)
1 small yellow squash, sliced (you could also use zucchini or some of both)
1/2 can of tomato sauce (about 7.5 oz.) (original recipe calls for 1 6-oz. can of tomato paste)
1 15-oz. can cannellini beans (also called white or northern), drained and rinsed (original recipe calls for kidney beans; I would add both next time)
2 cups chicken broth (original recipe calls for 1 14-oz. can vegetable broth)
1 1/2 quarts of water (may need to add more)
3 Tbsp. chopped fresh basil (I used a combination of fresh and dried)
2 Tbsp. chopped fresh oregano
1 Tbsp. salt
pepper to taste
1 cup uncooked pasta (rotini, penne, elbow macaroni, mini shells, etc.)

Heat olive oil in a large pot over medium heat. Stir in potatoes, carrots, onion, garlic, squash, and any other vegetables you desire into the pot. Add tomato sauce, beans, broth, and water. Season with basil, oregano, salt, and pepper. Cook and stir 30 minutes until vegetable are tender. In another pot, cook pasta until it is al dente. Add pasta to soup pot and serve.

The next time I make this I am going to add kidney beans (in addition to the white beans) and a can of diced Italian tomatoes for a little more kick.

This soup is delicious! Serves 12. Enjoy!

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