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Ultimate Minestrone Soup

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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
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