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Minestrone Soup


  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
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Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 carrots, thinly sliced
  • 2 stalks celery, sliced
  • 1 1/2 small zucchini, chopped
  • 4 cloves garlic, minced
  • 1 can red kidney beans, drained and rinsed
  • 1 can white kidney beans, drained and rinsed
  • 2 can diced tomatoes with juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 cup hot water
  • 1 1/2 cups small pasta
  • 6 packed cups fresh spinach leaves
  • Grated parmesan or pecorino romano, for serving (optional)

Instructions

  1. In a large stockpot, saute the onions, carrots, and celery over medium-high heat for 5 minutes.
  2. Add zucchini and garlic – cook for 2 minutes.
  3. Add the beans, tomatoes, spices, broth and water.
  4. Reduce heat to medium and simmer for 20 minutes.
  5. Stir in the pasta and cook until tender – about 8 minutes (depending on pasta choice).
  6. Add the spinach and cook until wilted.
  7. Serve immediately with grated cheese.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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