This hearty, satisfying authentic Italian minestrone soup recipe is what you need on cold days to comfort your soul! This perfect combination never gets old.
Bring a large saucepan over medium heat. When hot, add a tablespoon of olive oil and onions with a pinch of salt. Cook, stirring occasionally for 3 minutes until the onions are softened and transparent.
Add carrots and celery and cook for 3 minutes, then add another tablespoon of olive oil and add garlic and bay leaves. Cook for 1 minute until fragrant.
Add the tomatoes in 3 parts, stirring the mixture frequently. Add water, potatoes and salt. Turn the heat to high.
As soon it starts boiling, reduce heat to low and simmer for 40 minutes, uncovered.
Add the green beans and continue simmering for a further 10 minutes.
Taste and check the consistency, you should have it should be a thick soup.
Finally, add the drained cannellini beans. Cook for 3 minutes, finish with the spring greens and serve.
Notes
Storage: Keep the minestrone leftovers in an airtight pot for up to 4 days in the fridge.You can freeze it for up to 3 months. Thaw in the refrigerator before reheating on the stove or microwave.
Keyword beans, carrots, celery, green beans, minestrone, onions, soup, spring greens, tomatoes, vegetables, vegetarian