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.

Ultimate Minestrone Soup

Print Recipe Pin Recipe

Course Soup

Servings 8 servings

Calories 347 kcal

Ingredients

  

1x2x3x

• 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!