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Minestrone Soup (Recipe)

Minestrone Soup (Recipe)

Ingredients

• 1 cup onion finely diced
  
• 2 tablespoons extra virgin olive oil
  
• 2 stalks celery cut into ½-inch slices
  
• 1 cup carrots quartered, cut into ½-inch pieces
  
• 3 cloves garlic finely minced
• 6 cups vegetable broth regular sodium
• 1 (15-ounce) can fire-roasted tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon oregano dried
• 1 teaspoon Parsley dried
• 1 ½ teaspoons salt
• ¼ teaspoon black pepper
• ¼ – ½ teaspoon red pepper flakes optional
• 1 squash or zucchini quartered, cut into ½-inch pieces
• 1 (15-ounce) cannelini beans canned, rinsed and drained
• 1 (15-ounce) red kidney beans canned, rinsed and drained
• ½ cup ditalini pasta or elbow
• ¾ cup frozen green beans
• 2 cups spinach coarsely chopped

Instructions

• 1.  Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.

• 2. Pour in the vegetable broth and add the tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper and red pepper flakes. Mix until it is all well combined. Increase the heat to high and bring everything to a boil.

• 3. Once boiling, add the squash and the rinsed and drained beans. Bring everything back to a boil and then add the pasta and frozen green beans. Reduce the heat to medium-high and boil for 7-8 minutes, or until the pasta is al dente.

• 4. Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.

Enjoy!!!

Servings : 6
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 326kcal

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