Minestrone Soup

This minestrone soup combines loads of fresh vegetables with beans and pasta in a delicious tomato broth.

PREP TIME: 15 minutes

COOK TIME: 35 minutes

TOTAL TIME: 50 minutes

SERVINGS: 6

Ingredients:

2 Tablespoons extra virgin olive oil, divided

1 medium yellow onion, chopped

2 large carrots, peeled and chopped

2 celery sticks, chopped

1 medium white potato, peeled and chopped

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 can diced tomatoes

6 cups low-sodium vegetable broth

1 bay leaf

1 teaspoon sea salt, plus more to taste

1 teaspoon black pepper, plus more to taste

pinch of red pepper flakes

1 cup green beans, trimmed and cut into 1/2-inch pieces

1 medium zucchini, chopped into small cubes

1 can of kidney beans, drained and rinsed

3 cups spinach

1 cup small shell pasta

1 Tablespoon lemon juice

¼ cup fresh parsley, chopped, plus more for serving

freshly grated Parmesan cheese for serving

Instructions:

Heat 1 Tablespoon olive oil over medium heat. Add onion, carrots, celery and potato and cook until onions are translucent and fragrant, about 7 minutes. Add in garlic, basil, thyme and oregano and sauté for 2-3 minutes more.

Next add in diced tomatoes, vegetable broth, bay leaf, red pepper flakes, salt and pepper. Bring to a boil, lower heat to medium low, cover and let simmer for about 15 minutes.

Remove lid and stir in green beans, zucchini, kidney beans and pasta. Continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.

Remove the pot from the heat, remove bay leaf and stir in spinach, lemon juice, remaining oil and fresh parsley. Taste and season with more salt, pepper and additional spices, to taste.

Pour soup into bowls and serve with grated Parmesan cheese on top.

Notes:

• Note: Pasta will soak up some of the liquid so if serving leftovers you might need to add more broth or water to the soup. 

• Want more protein? Add in another can of beans.

Nutrition:

Serving: 1/6 of recipe without parmesan | Calories: 317kcal | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 1g