Veggie-Packed Minestrone Soup
This vegie packed and flavorful minestrone soup is perfect for cold winter days!
Ingredients
- Ingredients1 1/2 tablespoons olive oil1 medium onion diced1 large carrot, thinly sliced or finely diced2 stalks celery, diced1 small zucchini, diced or shredded4-5 cloves garlic, finely minced or pressed1 cup frozen French cut green beans, or used canned if preferred2 15-ounce cans red kidney beans, drained and rinsed2 15-ounce cans white beans like Great Northern or Cannellini1 14-ounce can diced tomatoes, drained1 1/2 teaspoons dried oregano1 teaspoon dried basil1/2 teaspoon dried thyme1 1/2 teaspoons kosher salt1/2 teaspoon black pepper32 ounces vegetable broth (that's 4 cups)3 cups hot water1/2 cup ditalini or other small shell pasta4-6 cups loosely packed fresh spinach leaves1/4 cup fresh minced parsley
Instructions
- Heat a large stock pot to medium heat.
- Add olive oil to coat bottom of pan. Add onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent.
- Add zucchini and garlic and cook for 1-2 minutes longer, stirring until garlic is fragrant.
- Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.
- Add broth and water and bring soup to a simmer. Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.
- Add pasta and cook until pasta is soft, 8-10 minutes.
- Remove pot from heat and stir in spinach and parsley. Season with additional salt and pepper to taste.
- Feel free to add additional broth or water for a thinner consistency.
- Season with additional salt and pepper to taste, if desired.
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