This fall weather is giving me all the soup cravings! I’m planning to make at least one soup recipe a week for this fall and winter season to try new ones out and most are a great way to get a lot of veggies in without a lot of calories. I love this one because it’s chock full of veggies, beans, and pasta and it’s not a tomato based soup but has lots of diced tomatoes for flavor and color. Usually minestrone has potatoes, but I wasn’t feeling the potatoes today so I took them out. Also, I liked not adding a ton of pasta to this because they didn’t overpower the soup. They were just an addition instead of being the main focus. When I asked Josh if he knew the name of this soup, he said “pasta with chili bean soup” haha 🤣 At least he eats everything even if he doesn’t know the names of what I make!
1/2 yellow onion, diced
1/4 diced carrots
1/4 diced celery
2 tsp minced garlic
1 14 oz can diced tomatoes
1 tsp crushed rosemary
1 tsp thyme
1/4 tsp pepper
1 medium zucchini, quartered and sliced
1 tsp Vegetarian Better than Bouillon No Chicken base
1 15 oz can kidney beans, drained and rinsed
3/4 can dry macaroni
1 bay leaf
4 cups vegetable stock
1 bag spinach
1. Over medium heat, add onion, carrots, and celery in a large stock pot and sauté for 5-7 minutes until onions start getting translucent.
2. Add in garlic and continue to sauté another 3-4 minutes.
3. Add spices, diced tomatoes, and zucchini.
4. Pour in beans, broth, and bouillon and throw in bay leaf.
5. Bring to a boil and then add pasta. Turn to a low boil, and cook for 7-8 minutes. Stir in spinach while boiling.
6. Turn off while pasta is al dente and serve.
7. I served with a toasty multigrain baguette and a sliced honey crisp apple.