The Best Minestrone Soup
A delicious vegetarian minestrone soup packed with veggies and kidney beans, simmered in a flavorful tomato broth, perfect for any occasion.
Equipment
- large pot
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, sliced
- 1 medium yukon gold potato, diced into ½ inch cubes about 1 cup diced potatoes
- 1 28 ounce can fire roasted crushed tomatoes
- 1 15 ounce can kidney beans, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon italian seasoning
- ½ teaspoon red pepper flakes
- ¾ teaspoon salt plus more to taste
- freshly ground black pepper
- 8 ounces green beans, trimmed and cut into 1 inch pieces
- 4 cups spinach
- 4 ounces elbow noodles, small shells or fusilli gluten free if desired
For serving
- freshly grated parmesan
- garlic bread or crostinis
Instructions
- Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.
- Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
- Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top.
- Serve with garlic bread, crostinis or crackers.
Notes
To make vegan: simply leave the cheese off the top or use your favorite vegan parmesan. To add more heartiness & protein: sauté 1 pound ground turkey or beef with the onions and carrots until meat is nice and browned.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 50.6gProtein: 11gFat: 3.5gSaturated Fat: 0.4gFiber: 12.8gSugar: 12.5g
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