Minestrone SoupMinestrone SoupMinestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 3 cups vegetable broth
- 2 (14.5 ounce) cans diced tomatoes with juice
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup small pasta shells or other small pasta shape of your choice (elbow macaroni works too!)
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Steps
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
- Add the carrots, celery, and zucchini and sauté for an additional 5 minutes.
- Pour in the vegetable broth, tomatoes with juice, kidney beans and pasta. Stir to combine.
- Bring to a boil then reduce heat to a simmer. Simmer for 15-20 minutes or until vegetables are tender.
- Serve warm with fresh parsley or basil if desired.
Tags
soup
minestrone soup
vegetarian soup
vegan soup
Italian soup
Copyright 2023 Ben Bergstein