My Favorite Minestrone Soup
A hearty and delicious soup made with vegetables and topped with a fragrant and garlicky pesto.
Ingredients
- 32 oz. can diced tomatoes
- 1 onion diced
- 4 carrots chopped
- 4 celery stalks chopped
- 1 zucchini 1 large or 2 small, quartered then chopped
- 2 cups string beans cut in half if large
- ¾ cup shell pasta
- 15 oz. can cannellini beans drained and rinsed
- 2 bay leaves
- 8 cups low sodium vegetable stock
- extra virgin olive oil
- ¼ coarse salt
- 1 cup pesto store-bought or homemade
- Parmesan cheese optional
- freshly ground pepper to taste
Instructions
- Heat 2 tablespoon extra virgin olive oil in a large soup pot.
- Add the onions, carrots and celery and generous pinch of salt.
- Saute for 5 min until onions are translucent and veggies begin to soften.
- Add the string beans and zucchini and saute for another 3 min.
- Add the vegetable stock and bay leaves (parsley if using) and stir to combine.
- Bring to a gentle boil then simmer for 30 min.
- Add in beans and pasta and cook until pasta is al dente according to package instructions *see side note above
- Remove soup from heat.
- Serve with a dallop of pesto (optional).
- Salt and pepper to taste.
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Nutrition
Serving: 1bowlCalories: 255kcalCarbohydrates: 32gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 594mgPotassium: 479mgFiber: 7gSugar: 10gVitamin A: 6603IUVitamin C: 21mgCalcium: 147mgIron: 3mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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