Minestrone Soup
Minestrone Soup is a classic vegetarian Italian soup that is hearty and warms the soul on a cold winter day. Over the winter months, this is one of our go-to soups because it makes an incredible amount of soup that can be taken for lunch for the week. It makes a filling delicious treat for the week.
Ingredients
6 1/2 cups low-sodium vegetable stock, then more as desired
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
2-4 tsp Italian Seasoning (to taste)
Salt and freshly ground black pepper, to taste
1 1/3 cups zucchini sliced into half-moons (1 small)
1 1/3 cups small or medium shell pasta
4 cloves garlic, minced
2 cups packed chopped fresh spinach or kale
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini or great northern beans, drained and rinsed
Finely shredded parmesan or romano cheese, for serving
Instructions
Heat 2 Tbsp olive oil in a large pot over medium-high heat. Saute carrots, celery, and onion for about 4-5 minutes or until al dente. Then add the garlic for about 1 minute or until fragrant.
Add broth, water, canned tomatoes, kale, all seasonings and bring to a gentle boil.
Add pasta, kidney and cannellini beans, and pasta. Then reduce heat slightly but allow to gently boil 10-15 minutes, or until pasta is tender.
Serve hot and topped with parmesan or Romano greeted cheese.
What is your favorite soup to cook during the cold winter months?
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