Minestrone Soup

The classic Minestrone Soup recipe is perfect for those chilly winter days and nights.  It's loaded with whole ingredient.  Fresh vegetables and beans in a delicious tomato broth.  While it seems like there are a ton of ingredients in this soup, the majority of them are veggies making it the ultimate fiber-packed soup.  Cooks in one pot and can be eaten all week long!

Ingredients:

3-4 Tbsp olive oil

2 cloves garlic, diced

1 onion, diced

2 cups celery stalks, diced

2 cups carrots, diced

1 large red pepper, diced

1 medium zucchini, cut into 1/4 inch pieces

28 oz can of diced peeled Italian tomatoes (fire-roasted works good, too)

1 cup pasta sauce

15 oz can garbanzo beans, drain liquid

15 oz can white beans, drain liquid

15 oz can light red beans, drain liquid

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1 box of  small soup pasta (I use ditalini)

32 oz of chicken or vegetable broth (add more for a thinner soup)

1 parmesan rind

1/2 cup romano cheese (optional)

sea salt

pepper

crushed red pepper flakes

Directions:

1. Saute the diced garlic in heated olive oil in a large pot.  Add vegetables one type at a time, stir and saute for about 4-5 minutes after each.

2. Add tomatoes, sauce, beans, broth, parmesan rind and herbs.  Simmer for about 1 hour and 30 minutes, stirring occasionally.

3. Add pasta, continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.

4. Remove the pot from the heat. Remove parmesan rind. Taste and season with sea salt, pepper and additional herbs, if needed. Pour soup into bowls and serve with grated cheese on top.

NOTES:

Noodle Swap ..  ditalini noodles are classic in minestrone soup, but elbow, small shells or orecchiette are all great options. You could also mix in cooked grains like rice or quinoa if you’d like.

Leftovers ..  allow the soup to cool slightly before storing it in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing this soup as the vegetables, bean and pasta texture will change.   Pasta will soak up more liquid as it sits, so when serving leftovers you might need to add more broth or water to the soup.