Now that the weather is as chilly as ever, I am officially in soup mode.  We eat it practically everyday, and I am perfectly fine with that.

I decided this week that I wanted to come up with a great minestrone soup recipe.  I have actually never made it before.  I am so glad I did, because this one will be a staple from now on at our house.

I love this soup, because not only it is packed with vegetables, but the beans also offer protein, so you can have a nutritious vegetarian dish that tastes amazing!  The Italians don’t call this “The Big Soup,” for nothing.

Read more for the recipe.

{Minestrone Soup}

Serves 4-6

2 tbs olive oil
1 medium onion, diced
2-3 garlic cloves, minced
2/3 cup carrots, peeled and diced small
2/3 cup celery, diced small
2 (32 ounce) chicken broth boxes (I love the organic kind from costco)
2/3 cup potatoes, peeled and diced small
2/3 cup zucchini, diced small or sliced
2/3 cup frozen peas, thawed
2/3 cup fresh spinach, chopped small
2/3 cup garbanzo beans, drained (about a half of a 15 oz can)
2/3 cup light red kidney beans, drained (about a half of a 15 oz can)
1 14.5 oz can diced tomatoes, undrained
1 6 oz can tomato paste
1 8 oz can tomato sauce
1/4 c parmigiano reggiano cheese, shredded (to cook in the soup, then add more on top when it’s finished)
1 1/2 tsp sea salt
1 tsp fresh ground pepper
1 dried bay leaf
1 1/2 tsp dried thyme
1 tsp dried rosemary
2 tsp dried basil
2 tsp dried parsley
1/2 tsp dried oregano
2/3 cup shell pasta, uncooked

In a large stockpot over medium heat, heat olive oil.  Add onions, garlic, carrots, and celery and saute for 5-10 minutes.   Add remaining ingredients except for pasta, and bring to a boil over high heat, uncovered.  After bringing to a boil, turn heat down to medium low and simmer 20 minutes.  Add uncooked pasta shells, and simmer for another 15 minutes or until pasta and vegetables are cooked.

Top with parmigiano reggiano cheese, and serve with crusty bread.

Enjoy!