Minestrone Soup
Calories:
Ingredients
- 1-2 Tbsp olive oil
- 2 medium carrots, sliced
- 1 cup celery, diced
- ½ white onion, diced
- 1 cup green beans, ends trimmed off and cut into ½ - 1 inch pieces
- 1 zucchini, quartered and sliced
- 2 tsp minced garlic
- 1 Tbsp Italian seasoning
- ⅛ tsp salt
- 1 tsp pepper
- 3 Tbsp tomato paste
- 6 cups vegetable broth
- 1 cup water, (may need to add another cup after pasta cooks if too much water cooks out)
- 1 cup uncooked Ditalini pasta, (can use more if you prefer, but add more water)
- 15 oz can kidney beans, drained, rinsed
- 15 oz can diced tomatoes with juice
- Optional: Parmesan cheese, fresh parsley
Instructions
- Combine oil, carrots, celery, green beans, zucchini, and onions in a large Dutch oven or cooking pot.
- Cook over medium/high heat for 6-7 minutes, stirring frequently, until carrots start to soften.
- Add garlic, Italian seasoning, salt and pepper, tomato paste, vegetable stock, water, and pasta.
- Bring to a boil, then add kidney beans and diced tomatoes.
- Reduce heat to medium and cook for 20 minutes, stirring occasionally. After 10 minutes, add an additional cup of water if too much liquid has cooked out.
- Garnish with grated parmesan and parsley. Enjoy!