Vegetable Minestrone Soup
A delicious and healthy minestrone soup packed full of fresh vegetables!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 8 ounces green beans, trimmed and cut into 1 inch pieces
- 1 zucchini, diced
- 3 cloves garlic, grated or minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes, use 1/4 teaspoon for less spicy
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 28 ounces crushed tomatoes
- 1 tablespoon balsamic vinegar
- 15 ounces cannellini beans drained and rinsed
- 4 cup low sodium chicken or vegetable broth
- parmesan cheese rind, optional
- 4 ounces uncooked elbow pasta, shells also work
- 5 ounces baby spinach
- Parmesan cheese for serving
Instructions
- In a large pot over medium-high heat add the olive oil. When the oil is hot add in the onion, celery, carrot, zucchini, and green beans. Season with the Italian seasoning, red pepper flakes, salt and pepper. Saute for 4 minutes then add in the garlic and cook for another minute.
- Pour in the crushed tomatoes, balsamic vinegar, cannellini beans, and broth. Drop in the parmesan cheese rind. Stir everything together and bring the soup to a boil. Once boiling add in the pasta. Stir and lower the heat to a simmer.
- Cook the soup uncovered for 10-15 or until the pasta is al dente. Stir occasionally. Add in the spinach and cook for another minute until the spinach has wilted. Taste for seasoning. Serve the soup topped with shredded parmesan cheese if desired.
Nutrition
Calories: 244kcal | Carbohydrates: 47g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 766mg | Fiber: 11g | Sugar: 12g