Delicious and fresh Minestrone soup recipe! Full of vegetables in a light broth that will leave you feeling nourished and satisfied.
- 2 tbs olive oil
- 1 onion, diced
- 2 garlic cloves, minced (optional)
- 4 large carrots, peeled and cut in chunks
- 1 bunch of celery, diced
- 3 medium zucchini, diced
- 1 red pepper, diced
- 1 cup of cut green beans, may use frozen
- 1 1/2 cups cut leaf spinach, may use frozen
- 1 large can diced tomatoes, 28 oz
- 1 can cannelleli beans, 15 oz
- 7 cups of water (or fill the tomato can twice with water)
- Salt and pepper
- Optional: 2 cups of your favorite pasta variety- cooked to al dente texture
- Toppings: fresh basil, parsley, and grated parmigiano reggiano
1. In a large pot, heat oil over medium. Add garlic, onion, carrots, celery, red pepper, zucchini and 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add cannellini beans, and 7 cups water; bring to a low boil. Stir in green beans and spinach.*
3.Reduce to a simmer, and cook until all the vegetables are tender, about 20-30 minutes. Season with salt and pepper; and basil. Serve sprinkled with parmigiano and, if using, torn basil and parsley. Drizzle with more oil, if desired.
4. If adding pasta. Cook the pasta according to package directions (undercook 1-2 minutes) and add to the minestrone
*omit any vegetables you do not like and add any that you do! Such as: potato, cabbage, or a different variety of beans.
Keywords: Italian soup, healthy soup, minestrone soup, Italian minestrone soup, soup recipe, healthy soup recipe, freezer meal, easy dinner, meal prep