Hearty Minestrone Soup Recipe
A warm bowl of Hearty Minestrone Soup is great on its own, but even better when paired with bread for dipping. It’s full of flavor and makes a satisfying, veggie-packed meal.
Servings: 8 servings
Calories: 223kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 1/2 cup yellow onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 6 cloves garlic minced (raw or roasted)
- 2 (14.5 oz) cans diced tomatoes
- 1 (14.5 oz) can red kidney beans drained and rinsed
- 1 (14.5 ounces) can great northern beans drained and rinsed
- 5 cup low-sodium vegetable broth
- 2 cup low-sodium chicken broth or water
- 1/4 cup tomato paste
- 2 tablespoons basil pesto
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/4 teaspoon dried rosemary
- 1 parmesan rind
- 1 1/2 cup small shells OR small elbows, ditalini or anellini
- 1 1/2 cup zucchini quartered lengthwise and diced
- 1 cup frozen green beans thawed
- 2 cup baby spinach roughly chopped
Instructions
- In a large Dutch oven or stock pot set over medium heat, add the olive oil. When the oil is hot, add the onion, celery, and carrots. Cook until soft, about 5–6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the diced tomatoes, kidney beans, great northern beans, vegetable broth, chicken broth (or water), tomato paste, pesto, bay leaves, oregano, salt, pepper, rosemary, and the parmesan rind. Turn the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 30 minutes.
- Remove the cover and turn the heat to medium-high. When the liquid is boiling, add the pasta, zucchini, and green beans. Stir well. Cook until the pasta is tender, about 20–25 minutes. During the last 5 minutes, add the spinach and allow it to wilt. Remove from heat and serve warm.
Notes
-Try adding 1 pound of ground sausage, turkey, or beef to the recipe.
STORE Veggie Minestrone Soup recipe in an airtight container in the refrigerator for up to 3 days. For longer storage, FREEZE in freezer-safe containers or bags for up to 3 months. If you plan to freeze the soup, leave out the pasta and add it later when reheating to avoid a mushy texture.
To REHEAT, thaw overnight in the fridge, then warm on the stovetop over medium heat or microwave individual portions in 1-minute intervals, stirring in between. Add cooked pasta during reheating, and a splash of broth or water if the soup has thickened.
Nutrition
Serving: 8serving | Calories: 223kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 478mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3783IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 2mg
