In the Kitchen: Classic Minestrone Soup from Magnolia Table Volume 2
If you are looking for the perfect soup recipe, then look no further! I have had both Magnolia Table cookbooks since the day they came out, but forgot how much we LOVE this recipe from the Magnolia Table Volume 2. I love this soup because there’s tons of veggies in it and some pasta, so it’s filling and delicious!
I shared on my Instagram story last night that I was cooking it, and got messages almost instantly that so many other people love it too or want to try it. So, because we’re all busy and you may not have had time to get your cookbook yet if you don’t have it, I decided to share the recipe here for y’all. I know you’re going to love it!
Ingredients:
3 tablespoons olive oil
5 garlic cloves
1/2 white onion, diced small
1 medium zucchini
1 medium yellow squash
3 celery stalks
2 large carrots
1 (14.5 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup small shell pasta
1 (15.5 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
*these aren’t in the recipe, but I also add 1 can (15 oz) lima beans, drained and rinsed
3 cups baby spinach
1/2 cup grated Parmesan
Directions:
1. Wash and dice zucchini, squash, celery, and carrots. Set aside and heat olive oil over medium heat in a large soup pot. Add the garlic and cook until fragrant roughly one minute. Add the onions, zucchini, squash, carrots, and celery and cook stirring regularly until veggies are tender - about 5 minutes.
2. Stir in both tomatoes, chicken broth, vegetable broth, dried basil, salt, and pepper. Bring to a boil over medium-high heat. Reduce to medium-low and simmer for around 20 minutes.
3. Add the pasta and cook until tender. Add the beans and spinach, cook until the spinach is wilted - about 1 to 3 minutes.
4. Spoon into bowls and top with Parmesan cheese and fresh basil (if desired). Enjoy!