Dec 19

Food Friday

With the dip in the temperature earlier this week (weather in the 40′s is cold for us Florida folks), I was inspired to whip up my winter minestrone soup.  It’s a favorite in my household.   I’m a big soup person, but I tend to only prepare them when the weather is chilly, which is not very often in my part of the country. (Shameless dig to those of you in frigid climates)

When it does get cold-ish, I love to play around in the kitchen and test out different soup recipes.  Soups are such fun to prepare.  There are lots of ingredients to play around with.  And there are several different varieties to choose from, and I spend most of the time crunching on the veggies as I’m chopping and peeling so it’s very enjoyable for me.  (I’m definitely a muncher)

I’ve made several different variations of this minestrone over the past few years, but I have to admit, this one gets my vote for most delicious.  

One of my favorite cooking mottos goes something like this: “If you want to make something better, just add prosciutto,” which is what I did for this delicious  version of the classic minestrone soup.

My hubby even commented that it was my best ev.   So, naturally, I had to share it with you on this glorious #FoodFriday.  



Heat 2 tablespoons of extra virgin olive oil over medium heat in a large pot or Dutch oven.  Add the prosciutto and cook, stirring occasionally, until lightly browned, about 6-8 minutes.



Next add the carrots, celery, squash, onions, garlic, and dried thyme.  Cook over medium heat, stirring occasionally, for 8-10 minutes.  

minestrone_vegetables_2Once the vegetables have softened, add the tomatoes, chicken stock, bay leaves, 1 tablespoon salt, and 1/2 teaspoon pepper to the mix.  Bring to a boil, then lower the heat and simmer for 30 minutes, uncovered.  

Remove the bay leaves.  Add the can of beans and wait 5 – 10 minutes to heat thoroughly.  

When ready to serve, add the spinach and toss until wilted, then serve with the pasta.  

As a side note:  I like to keep the pasta separate until ready to serve, especially because the pasta will absorb some of the liquid from the stock when I store leftovers in the fridge.    

This recipe should yield 6 – 8 servings and takes about 2 hours total from prep to finish.  

If you should attempt this, or any of my recipes, I would love to know how it turns out.  

Haley is a wife, SAHM, runner and yoga enthusiast. She spends her time juggling the duties of housework and motherhood, while training for her various endurance style events. 

Haley is a wife, SAHM, runner and yoga enthusiast. She spends her time juggling the duties of housework and motherhood, while training for her various endurance style events.

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  1. Courtney @ Don't Blink. Just Run.

    Suuuuure…rub it in about how nice the temps are there while we New Englanders hibernate until spring. LOL

    This sounds good. And, of course, with prosciutto, you can’t really go wrong.

  2. Xiomara @ Parkesdale

    I love minestrone soup. But I love prosciutto even more. I have some in the fridge to broil with chicken, but I might make this instead. I also like how you use bay leaves. My husband hates them, but I grew up in a household where dinner wouldn’t be made if there were no bay leaves around. ;)

    1. Haley

      I grew up picking bay leaves out of Sunday spaghetti (I’m Italian) so I absolutely love them. The more the merrier in my cooking.

  3. Stacey

    I’ve loved the cold snap – but back up to 80s today! Thanks for sharing your recipe. I am a soup fan & make a lot of gazpacho the rest of the year

    1. Haley

      Stacey, I am a huge fan of gazpacho. The Columbia (in Ybor) has one of my favorites.

    2. Haley

      Gazpacho is one of my favorites. The Columbia (in Ybor) has a very tasty one. Maybe I’ll try to make one of my own come summer time.

  4. Nanci @ This Crazy Life of Mine

    Holy YUM!!!! I love prosciutto. I have to make this!! :)

  5. Crystal H

    This soup looks so good!! I adore Prosciutto.

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