Dutch Oven Minestrone Soup
Soup season is here! And what better way to celebrate than with a pot of homemade minestrone? This Dutch oven version is simple to make yet bursting with flavor. Serve it with crusty bread for a satisfying meal.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: About 4 full meal servings 1x
- Category: Family Dinners
- Method: Dutch Oven
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
2 tbsp Olive or Avocado oil
1/2 cup Onion, diced
1 cup Carrot, diced
1 cup Celery, diced
3 cloves of garlic, minced
15 oz Red Kidney Beans
6–8 cups Vegetable Broth (or Chicken Broth)
28 oz Can of Petite Diced Tomatoes, with juices
1 1/2 tsp Italian Seasoning
1 cup Dry Ditalini Pasta (4oz)
1 cup Spinach, Fresh
Salt & Pepper to taste
Instructions
- Heat Dutch Oven over medium heat, then coat bottom with cooking oil
- Add onions and cook couple of minutes til starting to turn translucent
- Toss in carrots, celery, and garlic. Cook for about 3 mins, til onions are slightly soft
- Stir in vegetable (or chicken) broth, kidney beans, diced tomatoes, and seasonings
- Bring to a boil and simmer on low for about 10 mins
- Add pasta and cook an additional 10 mins, stirring frequently, or until pasta is cooked to your liking (aim for more al dente because noodles will continue to soften in the liquid)
- Add fresh spinach at the end of cooking; only needs to cook about a min
- Give it one last stir and serve it up in bowls! Enjoy!
Notes
The broth isn’t exact because I usually cook the soup up with 6 cups but then add a cup or two towards the end just because I like more broth! Feel free to be your own chef!
Keywords: Dutch Oven Minestrone Soup
Find it online: https://cottagefulloflove.com/dutch-oven-minestrone-soup/