Name: Easy Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tbsp Canola Oil (or olive oil); 1 Small Onion (finely diced); 2 Ribs Celery (sliced); 3 Large Carrots (peeled and finely chopped); 1 tbsp Tomato Paste; 1 tbsp Minced Garlic (about 2-3 large cloves); 1 ½ tsp Salt; 1 tsp Each of Dried Parsley, Oregano, and Basil; ¼ tsp Black Pepper; ⅛ tsp Crushed Red Pepper Flakes (optional); 4 cup Low-Sodium Chicken or Vegetable Broth; 28 oz Can Diced Tomatoes (undrained); 1 cup Canned Red Kidney Beans (rinsed and drained); 1 cup Canned White Kidney Beans (Cannellini) (rinsed and drained); 1 cup Small Uncooked Pasta; 2 cup Fresh Spinach; Freshly Grated Parmesan Cheese (for garnish); Fresh Basil or Parsley (for garnish); A Drizzle of Good Quality Extra Virgin Olive Oil (for finishing)

Description

A hearty and nourishing minestrone soup filled with vegetables, legumes, and pasta, perfect for a comforting meal.

Ingredients

Scale

1 tbsp Canola Oil (or olive oil)
1 Small Onion (finely diced)
2 Ribs Celery (sliced)
3 Large Carrots (peeled and finely chopped)
1 tbsp Tomato Paste
1 tbsp Minced Garlic (about 2–3 large cloves)
1 ½ tsp Salt
1 tsp Each of Dried Parsley, Oregano, and Basil
¼ tsp Black Pepper
⅛ tsp Crushed Red Pepper Flakes (optional)
4 cup Low-Sodium Chicken or Vegetable Broth
28 oz Can Diced Tomatoes (undrained)
1 cup Canned Red Kidney Beans (rinsed and drained)
1 cup Canned White Kidney Beans (Cannellini) (rinsed and drained)
1 cup Small Uncooked Pasta
2 cup Fresh Spinach
Freshly Grated Parmesan Cheese (for garnish)
Fresh Basil or Parsley (for garnish)
A Drizzle of Good Quality Extra Virgin Olive Oil (for finishing)

Instructions

In a large pot or Dutch oven, heat the canola oil over medium heat.
Add the diced onion, sliced celery, and finely chopped carrots. Cook for about 8 minutes, until softened.
Stir in the tomato paste and minced garlic, cooking for one minute more.
Season with salt, dried parsley, oregano, basil, black pepper, and crushed red pepper flakes. Stir for 30 seconds.
Pour in the broth and undrained diced tomatoes, then add the rinsed and drained beans. Bring to a boil.
Reduce the heat, cover, and simmer for 15-20 minutes.
Bring back to a gentle simmer, stir in the uncooked pasta, and cook according to package directions (8-10 minutes).
Once cooked, stir in the chopped fresh spinach.
Taste and adjust seasoning with salt and pepper as necessary.
Ladle into bowls and garnish with Parmesan cheese and fresh herbs, finishing with a drizzle of olive oil.

Notes

Let the soup sit for a while after cooking to enhance flavor. Optionally add zucchini or green beans for extra texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 5mg

Keywords: minestrone, soup, vegetarian, comfort food, Italian soup