Minestrone Soup
This Easy Minestrone Soup recipe is loaded with veggies, beans, and pasta. Hearty, filling, and healthy, this soup is ready in under an hour. Perfect for busy weeknights and the leftovers make an excellent lunch!
Servings: 6 servings
Calories: 374kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots chopped
- 1 yellow onion diced
- 2 celery ribs sliced thinly
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes optional
- 3 cloves garlic minced
- 28 oz can diced tomatoes not drained
- 15.5 oz can dark red kidney beans drained and rinsed
- 14.5 oz can of cut green beans drained
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1 cup elbow macaroni pasta uncooked
- ½ cup of parsley for serving
- ½ cup of shredded parmesan cheese for serving
Instructions
- In a large dutch oven, heat olive oil over medium heat. Add the carrots, onions, celery, salt and pepper. Stirring often, cook until vegetables begin to soften.
- Add the tomatoes, garlic, dark red kidney beans, green beans, broth, bay leaves, thyme, oregano and red pepper flakes. Stir until well combined. Bring the pot to a boil then reduce heat to a simmer for 30 minutes.
- Stir in the pasta and cook for 10 more minutes or until the pasta is cooked.
- Once the pasta is done, remove from heat and take out bay leaves.
- Garnish with parsley and parmesan cheese and serve.
Nutrition
Calories: 374kcal | Carbohydrates: 62g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 1383mg | Potassium: 807mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4488IU | Vitamin C: 25mg | Calcium: 207mg | Iron: 5mg