Minestrone Soup
Easy and delicious healthy minestrone soup! This recipe is packed with six different vegetables, shell pasta, and beans, and seasoned with Italian herbs.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped white or yellow onion
- 2 celery stalks, chopped
- 2 carrots, thinly sliced (halved if large)
- 2 medium zucchini, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 15 ounce can tomato sauce
- 3 cups vegetable broth
- 1 cup water
- 2 cups green beans, cut into 1-inch pieces
- 1 15 ounce can kidney beans, drained
- Salt
- 1 teaspoon red wine vinegar
- 1 1/4 cup small shell pasta
- Olive oil and grated parmesan cheese, for serving
- Chopped fresh basil, for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until just tender, about 6-8 minutes. Add in the garlic, carrot, zucchini, and garlic and saute until softened, for about 10 more minutes, stirring often. Add in the oregano, basil, and red pepper flakes and stir for 30 seconds until combined and fragrant.
- Add in the tomato sauce, vegetable broth, green beans, and kidney beans. Taste, adding salt as needed. This will depend on the broth you use, I tend to do about 1/4-1/2 teaspoon more salt. Simmer for 30 minutes.
- While the soup is simmering, bring a separate pot of salted water to a boil and add the pasta. Cook until just al dente according to package directions, then drain and give the pasta a quick rinse. Divide the pasta into 4-6 serving bowls.
- Stir in the red wine vinegar to the soup and season to taste. Ladle the soup over the pasta and garnish with olive oil, freshly grated parmesan cheese and chopped basil as desired.
Nutrition
Serving: 1servingCalories: 386kcalCarbohydrates: 65gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1022mgPotassium: 923mgFiber: 11gSugar: 12gVitamin A: 6095IUVitamin C: 31mgCalcium: 105mgIron: 3mg