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My Favorite Minestrone Soup
Donna Castellano MS, RDN
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Servings
8
Ingredients
1x
2x
3x
32
oz.
can diced tomatoes
1
onion
diced
4
large carrots or 8 small/medium
chopped
4
celery stalks
chopped
1
large zucchini
quartered then chopped
1
heaping cup fresh string beans
cut in half if large
¾
cup
shell pasta
15
oz.
can cannellini or kidney beans
drained and rinsed
2
bay leaves
8
cups
vegetable stock
low sodium recommended
olive oil
coarse salt and fresh pepper
handful fresh parsley and/or pre-made pesto*
see above
grated cheese
optional
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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