Minestrone Soup Recipes

Ingredients

• 🫒2 tablespoons olive oil
• 🧅3/4 cup diced onion
• 🥒1/2 cup sliced celery
• •1/2 cup peeled and chopped carrots
• •1 quartered and sliced zucchini
• 🧄2 teaspoons minced garlic
• 🧂to taste salt
• 🧂to taste pepper
• 🍅One 14 ounce can diced tomatoes
• 🥣4 cups vegetable broth
• 🍅1/2 cup tomato paste
• 🧂2 teaspoons Italian seasoning
• 🫘One 15 ounce can drained and rinsed white beans
• 🫘One 15 ounce can drained and rinsed kidney beans
• 🫘1/2 cup frozen cut green beans
• •3/4 cup ditalini pasta
• •2 cups massaged and chopped baby spinach or kale
• •2 tablespoons chopped parsley

Instructions

1. 1Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
2. 2Cook the vegetables for about 3-5 minutes. Add the garlic and cook for 30 seconds (until fragrant). Season the vegetables with salt and pepper.
3. 3Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
4. 4Add the white beans, kidney beans, green beans and pasta to the pot.
5. 5Simmer for 10-15 minutes or until pasta and vegetables are tender.
6. 6Season the soup with salt and pepper to taste. Stir in the spinach or kale and cook for 2-3 minutes.
7. 7Serve the soup.