Minestrone Soup

By

View complete recipe

  • 6
  • Average
  • 10 mins
  • 45 mins
  • Average budget

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion chopped
  • 2 cups chopped celery
  • ½ cup carrots shredded
  • 2 cans vegetable broth
  • 2 cans Italian diced tomatoes
  • 1 can kidney beans rinsed and drained
  • 1 can cannellini beans rinsed and drained
  • ½ of a 10 ounce box of frozen spinach thawed
  • 1 zucchini sliced thin
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • ½ cup seashell pasta
  • Shredded Italian cheese blend for topping

Preparation

Step 1

Over medium-low heat, in a large stock pot, heat olive oil and sauté onion for 5 minutes. Add celery and carrots, sauté 2 minutes.

Step 2

Add vegetable broth and tomatoes, bring to boil, stirring frequently. Reduce heat to low and add kidney and cannellini beans, spinach, zucchini, Italian Seasoning, garlic and onion powder and bay leaves. Simmer for 25. Add pasta and cook until tender.

Step 3

Remove bay leaves. Serve with cheese on top.

View complete recipe

You'll also love

You'll also love