Ultimate Minestrone Soup Recipe

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.

More Tasty Soups

If you're like me and enjoy soups year-round, then be sure to give Greek chicken soup with lemon and orzo a try. This classic Avgolemono soup is creamy, tangy, and pure comfort in a bowl—and you won’t need a Greek grandmother’s secret recipe!