This classic Italian recipe is a family favorite. My hearty minestrone soup is packed full of veggies and lots of flavor!
1 1/2cupyellow oniondiced
6clovesgarlicminced (raw or roasted)
2(14.5 oz) cansdiced tomatoes
1(14.5 oz) canred kidney beansdrained and rinsed
1(14.5 oz) cangreat northern beansdrained and rinsed
5cuplow-sodium vegetable broth
2cuplow-sodium chicken brothor water
1tspkosher sea salt
1/4tspground black pepper
1 1/2cupsmall shellsOR small elbows, ditalini or anellini
1 1/2cupzucchini quartered lengthwise and diced
1cupfrozen green beansthawed
2cupbaby spinachroughly chopped
In a large stock pot or Dutch oven 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 parmesan rind. Turn heat to medium high and bring to a simmer. Reduce heat to medium-low, cover and cook for 30 minutes.
Remove the cover and turn 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.
-Try adding 1 pound ground sausage, turkey or beef to this recipe!