Classic Minestrone Soup with Pasta and Veggies
Warm up with this easy homemade minestrone soup! Packed with pasta, beans, and veggies in a flavorful tomato broth, it’s a hearty Italian classic finished with parmesan and paired perfectly with bread!
Ingredients
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1 tsp minced garlic
- 2 carrots chopped
- 2 celery sticks diced
- 15 oz. crushed tomatoes
- 15 oz. kidney beans rinsed
- 8 cups vegetable broth
- 2 bay leaves
- 1 tsp oregano
- 1 tsp thyme
- 2 tsp fine sea salt
- 16 oz ditalini pasta
- 2 potaotes diced
- 1 zucchini diced
- 1/2 cup parmesan cheese to garnish
Instructions
- In a large pot over medium heat add the 1 tsp of olive oil, 1/2 cup diced onion and 1 tsp minced garlic. Cook until fragrent, about 2 minutes.
- Add in 2 chopped carrots, 2 diced celery sticks, 15 oz. crushed tomatoes, 15 oz. canned kidney beans, and 8 cups vegetable broth. Stir to combine.
- Add the seasonings: 2 bay leaves, 1 tsp oregano, 1 tsp thyme, and 2 tsp fine sea salt.
- Add the starch and carbs: 16 oz. ditalini pasta, 2 diced potatoes, and 1 diced zucchini. Stir to combine. Allow the soup to simmer until the pasta and potatoes are fully cooked, about 15 minutes.
- Serve with a sprinkle of parmesan cheese on top. Enjoy!
Nutrition
Calories: 353kcal Carbohydrates: 63g Protein: 16g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 4mg Sodium: 949mg Potassium: 624mg Fiber: 8g Sugar: 6g Vitamin A: 3032IU Vitamin C: 11mg Calcium: 134mg Iron: 3mg