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+ servings

My Favorite Minestrone Soup

Donna Castellano MS, RDN
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

  • 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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