Minestrone Soup
This minestrone soup recipe is a classic Italian dish that is full of beans, pasta, and vegetables! It's easy to customize and makes a healthy dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 stalk celery chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- 5 cups vegetable broth
- 2 tablespoons tomato paste
- 3 large tomatoes chopped
- 1 cup pasta
- 14 oz cannellini beans canned
- 1 small zucchini sliced
- 1/2 cup peas frozen
Instructions
- In a non-stick pot, add the oil and place over medium heat. Once hot, add the onion, carrot, celery, and garlic, and cook until fragrant and softened.
- Add the vegetable broth, tomato paste, and tomatoes and bring it to a boil at low heat. Cover the pot and simmer for 20 minutes or until the vegetables become tender.
- Now, add pasta, beans, zucchini, and peas. Simmer for 10 minutes or until the pasta becomes soft.
Notes
TO STORE: Place leftover soup in an airtight container to refrigerate for up to 3-4 days.
TO FREEZE: In a freezer safe container, it can be frozen for up to 6 months.
TO REHEAT: Reheat in the microwave or skillet for 2-3 minutes or until thoroughly warm.
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 37gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1773mgPotassium: 823mgFiber: 10gSugar: 13gVitamin A: 5400IUVitamin C: 40mgCalcium: 111mgIron: 4mg
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