Minestrone Soup
Course: SoupsCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
35
minutesMinestrone soup is cozy, hearty, and very nutritious. It’s perfect to eat when the weather starts to cool down!
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Ingredients
1 zucchini
2 stocks of celery
2 medium carrots
1 diced white onion
2 tbsp olive oil
dash of salt and pepper
28 oz can crushed tomatoes
14 oz can tomato sauce
14 oz can kidney beans, drained and rinsed
5 1/2 cups vegetable broth
1 tbsp dried basil
2 tsp dried parsley
1 tsp oregano
1.5 cups small pasta
2 cups fresh chopped spinach
parmesan cheese, for topping
Directions
- In a large pot or Dutch oven, heat the oil and add in the celery, carrots, and onion.
- Season with a dash of salt and pepper and cook until the vegetables soften, about 5-9 mins.
- Add the crushed tomatoes, tomato sauce, zucchini, kidney beans, vegetable broth, and seasonings. Let simmer, covered for 15 minutes.
- Add the pasta in and let simmer for an additional 10 mins.
- Once the pasta is tender, stir in the spinach and let it wilt down. Serve the soup with lots of parmesan cheese on top. Enjoy!
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