Minestrone is such a wonderful soup because it has so many different things in it! Veggies, beans, and pasta all in one. It’s filling and healthy and definitely a staple around our house in the cooler months. It’s my mom’s favorite soup and also one of my best friend’s, so I guess it’s more popular among the soup choices but it’s so easy to make so no need to grab a can while perusing the soup aisle. You can make it easier on yourself and buy prechopped mirepoix (Trader Joe’s), canned beans, and minced garlic. I make mine oil free, and serve it with apple and/or fresh bread on the side. Hope you try it in the upcoming winter months!
1/2 cup each of chopped carrots, onion, and celery
3/4 tbsp minced garlic
1 14oz can diced tomatoes
6 cups vegetable stock or water mixed with a tbsp Better than Bouillon vegetable flavor
1 large zucchini, halved and chopped
1 can dark kidney beans, drained and rinsed
3 oz whole wheat pasta, pick a small size
half of a bag of baby spinach
1 tsp dried thyme
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
dash of salt and pepper
- In a large stockpot, saute the mirepoix (carrots, onions, celery) for 5-7 minutes until tender.
- Add in the minced garlic and cook an additional 2 minutes.
- Add in the diced tomatoes, spices, beans, zucchini, and veggie stock.
- Bring to a boil and add in the pasta, then turn down to a simmer.
- After 5 minutes add in the spinach and stir.
- Simmer another 5-7 minutes and it’s ready to serve!