Description
Classic Minestrone Soup with fresh vegetables, beans, and pasta in a rich tomato broth. Hearty, healthy, and ready in under an hour.
Ingredients
2 medium carrots, diced
2 small zucchinis, diced
1/2 large onion, diced
6 celery stalks, diced
2 garlic cloves, minced
28 oz canned diced tomatoes with juice
32 oz vegetable broth
15 oz canned great northern beans, drained
15 oz canned kidney beans, drained
1 tbsp Italian seasoning
1 tbsp dried basil
1/2 cup pasta
1 tbsp olive oil
2 cups water
Instructions
1. Heat oil in a pot, add zucchini, carrots, celery, and onion, and cook until softened.
2. Stir in diced tomatoes, Italian seasoning, and basil.
3. Add broth, beans, and pasta. Simmer about 10 minutes, adding water if soup is too thick.
4. Mix in garlic and simmer another 10 minutes.
5. Serve hot.
Notes
Use rice instead of pasta for a gluten-free option.
Add red pepper flakes for spice.
Make vegan by using vegetable broth and egg-free pasta or rice.
Any vegetables can be substituted, such as spinach, kale, squash, or broccoli.
Pasta absorbs broth as it sits; add more liquid when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Minestrone Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 152
- Sugar: 6g
- Sodium: 599mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg