Minestrone Soup
A thick, hearty Minestrone soup recipe packed with vegetable, beans, and pasta perfect for cold winter days.
Ingredients
- 1 Onion diced
- 1 Zucchini diced
- 1 Tbsp. Tomato Paste
- 2 pods Garlic microplaned or diced
- 2 cans Diced tomato 15 oz cans
- 1 Tbsp. Basil dried
- 2 tsp. Parsley dried
- 1 tsp. Oregano dried
- ½ tsp. Thyme dried
- 1 tsp. Salt
- 1 tsp. Pepper
- 15 oz. Kidney Beans drained and rinsed
- 2 c. Vegetable Broth extra if you want a thinner soup
- 1 c. Water
- 1½ c. Uncooked Pasta shells or ditalini
- 1 c. Spinach
Instructions
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Begin by dicing your onion and zucchini, microplane your garlic, and set aside.
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In a large pot or dutch oven, heat 1 Tablespoon olive oil over medium heat. Add onion and zucchini and cook for 3 minutes.
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Next add the garlic and tomato paste with a pinch of kosher salt. Stir and cook for 1 minute.
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Once the garlic and tomato paste are fragrant, add the diced tomatoes, tomato sauce, kidney beans, vegetable broth, water, salt, pepper, basil, parsley, oregano, and thyme. Stir to combine.
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Pour in the pasta, stir to mix evenly into the soup. Cover and simmer for 15 minutes, or until the pasta is cooked through.
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Before serving add fresh spinach and cook about 2 minutes or until wilted.
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Ladle into bowls and serve with chopped green onion and sliced bread.
Recipe Notes
Store in an airtight container for up to 7 days in the refrigerator.