Minestrone Soup

This hearty and healthy soup is packed with protein.
servings
Prep Time 15 minutes
Cook Time 45 minutes
Print Recipe
Print Recipe

Ingredients

  • 1 medium onion chopped
  • 1 stalk celery diced
  • 1 large carrot sliced
  • 2 tbsp. oil
  • 1 large potato peeled and chopped
  • 15 oz. canned chopped tomatoes
  • 30 oz. low-sodium vegetable or beef stock
  • 15 oz. canned kidney beans drained
  • 1 tsp. dried basil
  • 1/2 cup uncooked pasta (try ditalini or macaroni)
  • 2 small zucchini sliced
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

Directions

  1. In a 5-quart saucepan over medium heat, cook onion, celery, and carrot in oil, stirring constantly until onion is soft but not browned.
  2. Add potato, tomatoes, stock, beans, and basil.
  3. Bring to a boil then reduce heat to simmer. Cover for 15 minutes.
  4. Add pasta and zucchini. Cook another 15 minutes.
  5. Taste and adjust seasoning with salt and pepper.
  6. Refrigerate leftovers within 2 hours.

Recipe Notes

  • Stock can be canned or made using bouillon. For each cup of stock needed, use 1 cup very hot water and 1 tsp. or 1 cube bouillon.
  • Use any vegetables you have on hand.
  • Add cooked meat, if desired.
  • Cook your own dry beans. One can (15 oz.) is about 1 1/2 to 1 3/4 cups beans.

Source: Food Hero


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