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    Home » blog » Ultimate Minestrone Soup Recipe

    Ultimate Minestrone Soup Recipe

    October 28, 2022 by Margaret

    Ingredients
    • 1 lb. pasta, whole-grain, elbow (gluten-free if necessary)
    • 4 cloves garlic, minced
    • 1 medium onion, chopped
    • 4 Medium carrots, peeled and chopped
    • 4 Ribs celery, chopped
    • 1 Small zucchini, chopped
    • 1 cup parsley, chopped
    • 14 oz tomatoes, fire-roasted, canned (1)
    • 1 Sprig thyme, fresh (1 Teaspoon Dried Thyme)
    • 2 Tbs olive oil
    • 2 bay leaves
    • 6 cup vegetable broth, low sodium
    • 1  ½ cup white beans, canned, drained and rinsed
    • 2 Tbs pesto Optional
    • ½ teaspoon red pepper flakes Optional
    • black pepper, to taste
    • salt, to taste
    Directions

    Prep

    1. Cook pasta and set aside. You will stir pasta in after the soup has cooked.
    2. Chop all vegetables according to directions.

    Make

    1. Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
    2. Add the carrots and celery. Continue cooking for 5 minutes
    3. Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
    4. Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired].
    5. Stir in pasta and serve topped with some pesto.

    Ultimate Minestrone Soup

    Print Recipe Pin Recipe
    Course Soup
    Servings 8 servings
    Calories 347 kcal

    Ingredients
      

    • 1 pound Pasta
    • 4 cloves garlic minced
    • 1 medium onion chopped
    • 4 Medium carrots chopped
    • 4 ribs celery chopped
    • 1 small zucchini chopped
    • 1 cup parsley chopped
    • 14 ounces tomatoes fire roasted
    • 1 spring fresh thyme
    • 2 tablespoons olive oil
    • 2 each bay leaves
    • 6 cups vegetable broth
    • 1 ½ cups white beans drained and rinsed
    • 2 tablespoons pesto
    • ½ teaspoon red pepper flakes optional
    • salt to tastes
    • pepper to taste

    Instructions
     

    • Cook pasta and set aside. You will stir pasta in after the soup has cooked.
    • Chop all vegetables according to directions.
    • Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
    • Add the carrots and celery. Continue cooking for 5 minutes
    • Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
    • Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired.
    • Stir in pasta and serve topped with some pesto.

    Nutrition

    Serving: 1cupCalories: 347kcalCarbohydrates: 61gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.3mgSodium: 971mgPotassium: 641mgFiber: 6gSugar: 7gVitamin A: 6680IUVitamin C: 23mgCalcium: 85mgIron: 3mg
    Tried this recipe?Let us know how it was!
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