Go Back

Minestrone Soup

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 4 cloves garlic
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano leaves chopped
  • 1 can diced tomatoes
  • 4 cups beef bone broth
  • 1/2 tbsp beef bouillon concentrate (I use Bovrite)
  • 1 can black eyed peas rinsed
  • 1 cup green beans cut into 1 inch pieces, canned or fresh
  • 1 cup pasta
  • 1 tbsp salt more to taste
  • 1 tsp pepper more to taste
  • 2 inch parmesan rind

Method
 

  1. Heat the olive oil over medium heat. Add in the onion, carrots, celery and garlic and sauté until soft.
  2. Add in the thyme and oregano, and continue to sauté until fragrant.
  3. Add the canned tomatoes, the beef broth, bouillon concentrate, salt and pepper and bring to a simmer. Throw in the parmesan rind.
  4. Add the black eyed peas, green beans and pasta. Cook uncovered about 10 minutes, until pasta is cooked through.
  5. Remove the parmesan rind. Add more salt or pepper to taste.
  6. Serve immediately, or put into mason jars and freeze until ready to eat.