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Minestrone Soup

Kelly
  • 45 minutes
  • Serves 8

INGREDIENTS

1

small onion (, about 1/3 cup, diced)

2 cloves

garlic (, minced)

1

medium carrot (about 1 cup) (, chopped)

1

large celery stalk (about 1 cup) (, chopped)

2 tsp

dried basil

1 tsp

dried oregano

3/4 tsp

dried thyme

1 32 ounce can

diced tomatoes (, (I usually use fire-roasted or Italian-style))

3 tbsp

tomato paste

1

bay leaf

1

carton - 4 cups) low sodium vegetable broth

1

medium zucchini (around 2/3 cups) (, sliced into halves or quarters)

1/4 cup

canned or cooked red kidney beans (, drained and rinsed (leave out for paleo & low carb))

1/4 cup

canned or cooked cannellini beans, chickpeas OR great northern beans (, drained and rinsed (leave out for paleo & low carb))

water - add only as much as needed to cover vegetables

1/4 cup

dried small shell pasta (use gluten free if necessary) ((leave out for paleo & low carb and add chopped cauliflower & green beans instead)))

1 cup

fresh baby spinach chopped (, optional)

1 tsp

balsamic vinegar (, optional but adds great flavor)

Shredded or grated Parmesan cheese (, for serving)

Fresh parsley finely chopped (, for garnish (optional))

3 people Recommend This Recipe