Minestrone Soup
Warm up with a bowl of healthy and hearty Minestrone Soup this winter!
Servings: 8 people
Calories: 240kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 carrots, cut into half moons
- 2 stalks celery, sliced
- 1 large onion, diced
- 2 large cloves garlic, minced
- 8 cups vegetable broth
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 bunch kale, chopped (discard stems)
- 2 cups sliced green beans
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ cups macaroni
- 1 large zucchini, quartered and sliced
- generous handful fresh basil leaves, chopped
- salt
- pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and onions to pot; season with salt and pepper.
- Cook until veggies are softened and starting to color, about 10 minutes, stirring occasionally.
- Mix in garlic and cook until fragrant, stirring constantly, about 1 minute.
- Add broth, beans, tomato sauce, tomatoes, kale, green beans, and dried herbs to pot. Bring to a boil, then reduce heat to a simmer.
- Cook soup, partially covered, until veggies are almost tender, about 20 to 25 minutes.
- While the soup is simmering, cook the macaroni in a separate pot of boiling, well-salted water until al dente. Drain, then rinse pasta with cool water. Set aside.
- Stir zucchini into soup and cook tender, about 5 to 10 more minutes.
- Add fresh basil to soup and season with salt and pepper to taste.
- Serve soup over macaroni, topped with additional fresh basil, if desired. Enjoy!
Nutrition
Calories: 240kcal
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