MINESTRONE SOUP

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this is honestly the best Minestrone Soup.A vegetable broth tomato base and then loaded with fresh vegetables, beans, and tender small shell pasta. It simmers in one pot on the stove top for a delicious and healthy dinner.

I have finally updated this post for minestrone soup! It’s been a reader favorite for years and it continues be a family favorite as well.loaded with flavor and tons of fresh vegetables. I can usually get my kids to eat vegetables really well if they’re hidden in something else.this minestrone soup really is the best and it’s so warm, comforting, and smells amazing simmering on the stove.

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The recipe makes plenty for some leftovers which are fabulous warmed up in the microwave for lunch. The soup does soak up the broth so you more than likely will have to add some additional water or broth when reheating.You will want to first chop all your vegetables.White onion, celery, carrots, and the zucchini. Be sure that you cut them in all the same size. Aim for the size of the kidney bean or smaller.

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Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup peeled, chopped zucchini (about 1 zucchini)
  • ½ teaspoon salt
  • 1 can (28 oz) petite diced tomatoes undrained
  • 1 can (15 oz) kidney beans drained & rinsed
  • 1 can (15 oz) tomato sauce
  • 3 cans (14.75 oz each) vegetable broth
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup spinach leaves (about 2 small handfuls)
  • 1 ½ cups small shell pasta

Instructions

  • Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
  • Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
  • Add spinach and dried pasta shells. Let cook until pasta is done. About 10 minutes, depending on what size pasta you use. 
  • ** Leftovers will soak up the broth so you will probably want to add additional water or broth when reheating leftovers. 
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