Homemade Minestrone Soup
This One-Pot Minestrone soup is loaded with veggie goodness, hearty beans, and pasta: the ultimate vegetable soup!
Servings: 6
Ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 medium size zucchini chopped
- 2 celery stalk chopped
- 2 medium size carrots chopped
- 1 cup chopped green beans
- 1 dried bay leaf*
- 2 cups cooked red kidney beans or 1 can 19oz/540mL, drained and rinsed
- 1 ½ cups or 1 can 14oz/398ml diced tomatoes
- 6 cups low sodium broth chicken or vegetable
- 1 cup short pasta I used this super grain fusilli one here here
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried chilli flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Garnish with fresh parsley
- Optional: Fresh parmesan
Instructions
Instructions
- 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.
Notes
*Note: make sure you remove the bay leaf before serving.