Hearty Minestrone Soup

Name: Hearty Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 6 cloves Garlic (6 cloves garlic, finely minced); 1 piece Celery (1 stalk celery, diced); 1 piece Yellow Onion (1 yellow onion, diced); 1 piece Carrot (1 large carrot, diced); 1 piece Zucchini (1 zucchini, diced); 2 tsp Italian Seasoning (2 teaspoons Italian seasoning); 2 pieces Bay Leaves (2 dried bay leaves); 28 oz Tomato (28 oz crushed tomatoes); 6 cup Chicken Broth (6 cups chicken or vegetable broth); 1 oz Cannellini Bean (1 – 15oz can white beans, rinsed and drained — up to 15); 1 oz Red Kidney Beans (1 – 15oz can kidney beans, rinsed and drained — up to 15); 1 piece Parmesan Rind (1 large parmesan rind); 8 oz Green Beans (8 oz green beans, trimmed and cut into 1 inch pieces); ¾ cup Whole Wheat Pasta (3/4 cup small whole wheat small pasta (like elbows, ditalini, or orecchiette)); 5 oz Spinach (5 oz spinach, chopped); ¼ cup Basil (1/4 cup fresh basil, chopped (plus more for garnish)); 0 pieces Parmesan Cheese (parmesan, for garnish)

Hearty Minestrone Soup - Dinner (Italian)

40 minItalian

Servings6

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Vegetarian
Dairy Free
Pescatarian
Egg Free

Ingredients

For 6 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Garlic6 cloves · 6 cloves garlic, finely minced
Celery1 piece · 1 stalk celery, diced
Yellow Onion1 piece · 1 yellow onion, diced
Carrot1 piece · 1 large carrot, diced
Zucchini1 piece · 1 zucchini, diced
Italian Seasoning2 tsp · 2 teaspoons Italian seasoning
Bay Leaves2 pieces · 2 dried bay leaves
Tomato28 oz · 28 oz crushed tomatoes
Chicken Broth6 cup · 6 cups chicken or vegetable broth
Cannellini Bean1 oz · 1 – 15oz can white beans, rinsed and drained — up to 15
Red Kidney Beans1 oz · 1 – 15oz can kidney beans, rinsed and drained — up to 15
Parmesan Rind1 piece · 1 large parmesan rind
Green Beans8 oz · 8 oz green beans, trimmed and cut into 1 inch pieces
Whole Wheat Pasta¾ cup · 3/4 cup small whole wheat small pasta (like elbows, ditalini, or orecchiette)
Spinach5 oz · 5 oz spinach, chopped
Basil¼ cup · 1/4 cup fresh basil, chopped (plus more for garnish)
Parmesan Cheese0 pieces · parmesan, for garnish

Make it mine in the app

Steps

1Heat a large pot over medium-high heat. Once hot, add the olive oil and then add the garlic, celery, onion, carrot, and zucchini. Sauté the veggies for 3-5 minutes until the onion softens and becomes translucent.
2Add the Italian seasoning, bay leaves, crushed tomatoes, chicken broth, white beans, kidney beans, and parmesan rind. Bring the soup to a boil and the reduce the heat to a simmer. Cover and simmer for 12-15 minutes.
3After simmering, uncover and add the green beans and pasta. Simmer uncovered for 8-10 minutes or until the pasta is al dente.
4Lastly, remove the parmesan rind and bay leaves, and then stir in the spinach and fresh chopped basil. Let simmer for an additional minute until the spinach is wilted and then serve with extra parmesan cheese and fresh herbs on top!