There’s still time for Minestrone Soup, right? It’s only the first of February, so we still have time for more soup recipes. This is one of my all time favorites, I think it’s because it has a tomato base. Having not made much with tomatoes since last summer I guess I was missing that flavor in my diet. Cream of Vegetable Tomato Basil Soup, is one of my favorites but haven’t made it in forever.
When, Sarah, a fellow food blogger, over on Celiac in the City mentioned on instagram that she was making Minestrone soup, I remembered I hadn’t made that all winter either. Sometimes we have to dig out our old favorites and revisit them. I got busy making my Minestrone Soup, now I’ve made it three times in the past two weeks, all for different occasions and different people. I guess I’ve got my fill of tomatoes now for the winter, but I wanted to share my recipe with you, because we still have a several more weeks of cold weather left for you to enjoy some.
One of the main reasons I love a good pot of soup or stew is because you can make a BIG pot and hopefully it will go far and last a while. Although in this house whatever I cook doesn’t seem to last too long as the men in my household tend to have big appetites. I served this for two different family gatherings, two different sets of family, and not only was it filling, but by cooking up the meat with some seasonings and serving it on the side it fit everyone’s choice of eating styles. The pasta, meat and beans can all be cooked separately and each person can add in what fits with their eating style.
Whether you have a house full or just want a pot of soup to eat on all week, Minestrone is a wonderful choice. You can choose to cook this two different ways either in your crock pot or on the stove top. Either way the tomato, basil, herbs and vegetables make an epic pot of soup.
Prep Time: 45 minutes
Cook Time: 1 hour, 15 minutes
Yield: 10-12 1 cup servings