Minestrone Soup Recipe
Recipe from Two Peas and Their Pod
This easy minestrone soup recipe is perfect for a cold day. It is hearty, healthy, and comforting. Serve with crusty bread, if desired.
Servings: 8
Calories: 141kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 medium zucchini, diced
- 1 cup fresh or frozen green beans
- 28 ounces diced tomatoes (can use fire roasted tomatoes)
- 6 cups vegetable broth
- 14 ounce can cannellini beans, rinsed and drained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup elbow macaroni (can use gluten-free pasta)
- Salt and black pepper, to taste
- Parmesan cheese and fresh basil, for garnish
Instructions
- Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes.
- Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.
- Add the pasta and cook until tender, about 12 to 15 minutes. If you need to add more broth, you can.
- Season soup with salt and pepper. If you want a little heat, you can add crushed red pepper flakes. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil, if desired.
Nutrition
Calories: 141kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Sodium: 868mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3185IU | Vitamin C: 17.9mg | Calcium: 63mg | Iron: 2.2mg