Loaded with tender veggies, hearty beans, and al dente pasta all swimming in a flavorful, tomato-y broth, the minestrone soup is the perfect vegetarian main or hearty side dish.
14ounce(397g)can fire roasted diced tomatoesundrained
4cups(946ml)vegetable broth
¼cup(66g)tomato paste
2teaspoonsItalian seasoning
15ounce(425g)can great northern beansor any white bean, drained and rinsed
15ounce(425g)can red kidney beansdrained and rinsed
½cup(55g)frozen cut green beansor fresh
½cup(84g)small shell pasta or ditalini pasta or even elbow macaronipreference would be to shell or ditalini
2cups(60g)baby spinach leaves
Chopped fresh parsleygarnish
Grated parmesan cheesegarnish
Instructions
Heat a large dutch oven (6-8 quart) over medium-high heat. When pot is hot, add oil.
Add in the vegetables: onion, celery, carrots, zucchini, and garlic. Sauté until softened, about 5 minutes. Season with salt and pepper, to taste.
Add the diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Stir and bring to a boil.
Once it is at a boil, add in the beans and pasta. Allow to simmer, partially covered, for 10 minutes, or until pasta is tender and cooked through. Stir the soup every 2-3 minutes to ensure it doesn’t stick to the bottom of the pot.
When the soup is done, stir in the baby spinach leaves and stir until wilted.
Serve with some crusty bread and garnish with fresh parsley and grated parmesan cheese.