Minestrone Soup
This easy Minestrone Soup is as healthy as it is hearty! Tender noodles, delicious veggies, and a savory broth will have you feeling full, warm, and happy.
Equipment
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion diced
- 3 carrots chopped
- 3 celery ribs chopped
- 28 oz can petite diced tomatoes
- 15 oz can Great Northern white beans drained and rinsed
- 6 cups vegetable broth or chicken broth
- 1 ½ cups frozen green beans cut or chopped variety
- 1 ½ tsp Italian seasoning
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup ditalini pasta or other small pasta noodle
- 2 cups chopped kale
- Fresh grated or shaved parmesan cheese for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. Add the onion, carrots, and celery and saute until vegetables are softened, about 3-4 minutes.
- Add the tomatoes, beans, broth, green beans, Italian seasoning, salt, and black pepper and stir to combine.
- Add the dry pasta and bring to a boil. Once boiling, reduce to a simmer and cook until pasta is al dente (about 7-8 minutes). Remove from heat.
- Stir in the chopped kale and allow to sit for 1-2 minutes until kale is softened and bright green. Ladle into bowls and serve with parmesan cheese!
Notes
- This soup freezes really well for up to 3 months and keeps in the fridge for 3 days in an airtight container.
- This soup is on the heartier side for minestrone, but still has lots of broth. Can be served with bread, crackers, or on it’s own!
- You can sub in elbow noodles, shells, or any other smaller pasta noodle if you can’t find ditalini.
- Feel free to sub in spinach instead of kale.
Nutrition
Serving: 1.5 cups (or 1/6th of recipe)Calories: 286kcalCarbohydrates: 47.3gProtein: 11gFat: 6.3gSodium: 1436mgFiber: 10.7gSugar: 10.2g
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