This One-Pot Minestrone soup is loaded with veggie goodness, hearty beans, and pasta: the ultimate vegetable soup!
Author: Nikole Goncalves
1tablespoonextra virgin olive oil
1small yellow onionfinely chopped
1medium size zucchinichopped
2medium size carrotschopped
1cupchopped green beans
1dried bay leaf*
2cupscooked red kidney beans or 1 can19oz/540mL, drained and rinsed
1 ½cupsor 1 can14oz/398ml diced tomatoes
6 cupslow sodium brothchicken or vegetable
1cupshort pastaI used this super grain fusilli one here here
1teaspoondried Italian seasoning
½teaspoondried chilli flakes
Garnish with fresh parsley
Optional: Fresh parmesan
In a large soup pot, heat the olive oil over medium heat. Sautée the onions and garlic for 3 minutes. Add the carrots, celery, Italian seasoning, chilli flakes, salt and pepper and sautée for 3 to 5 minutes.
Add zucchini, green beans and bay leaf. Pour in the broth and diced tomatoes and bring to a boil. Lower heat and simmer for 20 minutes slightly covered, stirring occasionally.
Next add the pasta, red kidney beans and continue to simmer for another 10 min, stirring occasionally.
Serve hot, garnished with fresh chopped parsley and your favourite crusty bread. For an authentic Italian taste, top with grated parmesan. Enjoy!
Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
*Note: make sure you remove the bay leaf before serving.