minestrone soup

Here's what you'll need:

4 tablespoons butter or olive oil
1/3 cup carrots 
3/4 cup onion
1 chopped zucchini 

1 quart chicken stock
20 oz can white kidney beans
8 oz package frozen chopped spinach 
(2) 14 oz cans stewed tomatoes 
2 tablespoons tomato paste
2 potatoes peeled and cut up into bite size pieces 
2 cloves garlic, minced
2 tsp dried parsley
2 tsp dried basil 
1 cup chick peas 

2/3 cup small macaroni uncooked 
1 cup half and half 

Here's what to do... 
Sautee first four ingredients in a large pot over medium heat until vegetables have softened (about 5 minutes). Add all ingredients through chick peas to pot and bring to simmer. Cook over low heat for 2 hours. Ladle 1/2 of the soup into a blender and puree and then return to pot (or use an immersion blender directly in the pot and pulse to puree some of the soup). Add macaroni and half and half and cook additional 20 minutes. Serve with your favorite bread, crackers, or alone! It's hearty and delicious. 


  1. Probably my all time favorite soup. Pinned!

  2. Everything tastes better when you're wearings leggings as pants. I need to make this...in 6 days. Obvi.

  3. You have a BEAUTIFUL blog! Katie Watts showed it to me and i'm so excited to start following you! lovvveee!!



  4. OH YUMMM I am so making this!

  5. How funny - we just had minestrone tonight. I always crave soups in the Fall!
    ♡ Lexi @ Glitter, Inc.

  6. I just made this for dinner tonight and already can't wait to have it for lunch tomorrow! Great recipe - thanks for sharing!