This Creamy Minestrone Soup is a delicious creamy twist on the classic soup recipe that is full of fresh vegetables.
It’s finally soup season!
Well… Almost soup season.
I know some of you are holding on to summer as long as you can & I totally understand the love one has for a season because I love fall so much I started sharing new fall posts at the beginning of August!
And I held off as long as I could sharing a new soup recipe, but now that it’s the second week in September I think I am going to reward myself by finally sharing this Creamy Minestrone Soup recipe.
Aren’t you proud of me for waiting this long??
I started to develop this recipe earlier this summer & luckily Roger loves soup year round & I was able to treat us to this soup one Friday night a couple of months ago.
There is something about adding a creamy texture to a soup that makes it so much more comforting.
And since you know how much I love this vegetarian Creamy Chicken Noodle Soup it was only natural that I turned the classic Minestrone Soup into a new creamy soup recipe too!
Now I’m starting to wonder what other vegetable broth-based soup I can turn creamy…
Creamy Minestrone Soup
This Creamy Minestrone Soup is a delicious creamy twist on a classic soup recipe that is full of fresh vegetables.
- Cook Time: 30 minutes
- Total Time: 30 minutes
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Yellow Onion, diced
- ½ Cup Celery, thinly sliced
- ½ Cup Carrots, thinly sliced
- 3 Cloves Garlic, minced
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- 2 Teaspoons Dried Basil
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Thyme
- 1 Cup Green Beans
- 1 Cup Zucchini
- 2 Large Tomatoes, diced
- 4 Cups Vegetable Broth
- 1 ½ Cup Dried Pasta
- 1 Can Red Kidney Beans, 15.5 ounces
- 1 Can White Kidney Beans, 15.5 ounces
- 2 Cups Baby Spinach
- 1 & 1/2 Cups Half & Half
- Parmesan, optional
Instructions
- In a large pot over medium heat add 2 tablespoons olive oil, 1/2 cup diced yellow onion, ½ cup chopped celery, ½ cup carrots, & 3 minced garlic cloves; let saute for 5 minutes.
- Add 1 cup green beans, ½ teaspoon black pepper, ½ teaspoon salt, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, & cook for 3 more minutes.
- Then add 1 cup zucchini, 2 large diced tomatoes, & 4 cups vegetable broth to the pot.
- Once the soup begins to boil (about 5 minutes) add the dried pasta, red kidney beans, & white kidney beans.
- Let simmer until the pasta is cooked, about 7-10 minutes.
- Turn the heat down to medium-low, add the 2 cups baby spinach, & slowly stir in the 1 & 1/2 cups of half & half.
- Once the spinach has wilted serve with a sprinkling of Parmesan & enjoy!
What is your favorite creamy soup?
I’d love to hear from you!
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With love, Giusti
For the Lord takes delight in His people;
He crowns the humble with victory.
Psalm 149:4 NIV
