Description
This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta. Feed your army on a budget with this delicious soup inspired by the famous classic minestrone!
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 2 ribs Celery, diced
- 3 medium Carrots, diced
- 3 cloves Garlic, minced
- 1 (15-ounce can) Red Kidney Beans, rinsed and drained
- 1 (15-ounce can) White Kidney Beans, rinsed and drained
- 1 teaspoon Dried Oregano
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 (28-ounce can) Crushed Tomatoes
- 6 cups Vegetable Broth
- 1 cup Shell Pasta
- ½ pound Zucchini, halved and sliced
- 2 cups Fresh Spinach or Kale, finely chopped
- Fresh Parsley, Croutons, or Parmesan Cheese (for serving)
Instructions
- Step: Heat a 4.5-quart soup pot over medium-high heat and add olive oil.
- Step: Sauté onion, celery, carrots, and garlic until tender.
- Step: Stir in kidney beans, white beans, oregano, Italian seasoning, salt, pepper, crushed tomatoes, and vegetable broth. Bring to a boil briefly.
- Step: Reduce heat, add shell pasta and zucchini, and simmer for 15 minutes, or until the pasta is tender.
- Step: In the last 5 minutes, stir in the spinach.
- Step: Serve warm, garnished with your favorite toppings.
Notes
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. For pressure cooker method: Sauté vegetables, add remaining ingredients, and cook on high for 1 minute with a quick-release of steam.
- Prep Time: PT10M
- Cook Time: PT40M
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 115 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: minestrone soup, vegetable soup, Italian soup, healthy dinner, hearty soup, vegetarian soup