I can say without an ounce of trepidation that this batch of minestrone soup is the BEST we have ever tasted! I have made gallons of it, and the pot is always scraped clean by the night’s end. It comes together quickly and easily, and pairs amazingly with a side salad or even just some fresh homemade bread.
I would really like to try pressure canning this base recipe for shelf-stable storage. For that you’d have to omit the pasta and add it back in when reheating the canned soup ingredients. Keep an eye out for that post because it’s on my to-do list!
So without further ado, go forth and make soup, my friends. ‘Tis the season!
This soup is a great way to use up some of those pesky zucchini hanging around from the growing season. Even if you don't have home-grown ingredients I promise this will be the best minestrone you've ever tasted!
Meat – omit if vegetarian or vegan
In a saucepan or skillet, brown the sausage. Drain and set aside.
Meanwhile, add the butter and olive oil to a large stockpot. Add in the carrots and cook for about 10 minutes, or until they begin to soften slightly. Add the rest of the chopped vegetables and salt and pepper and cook, stirring occasionally, until onions begin to turn clear.
Add everything else but the pasta and spinach to the stockpot and bring to a boil.
Add the shell pasta and cook to desired doneness, or about 8 minutes.
Remove from heat and stir in the spinach or use as a garnish for each serving. Grated parmesan also makes a wonderful garnish for this soup. Serve piping hot.
This soup freezes exceptionally well. To reheat, add about half a cup of water per serving and microwave for 3 minutes or until heated through.