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The BEST Minestrone Soup! Easy and Healthy!

Print Recipe

This soup is so amazing when the weather outside is cold!

Ingredients

Scale
  • 1 can of Red Kidney Beans, drained and rinsed
  • 1 can of Cannellini Beans, drained and rinsed
  • 1 medium Yellow Onion
  • 2–3 Carrots
  • 2–3 Celery Stalks
  • 3–4 cloves of Garlic
  • 2 tbsp Tomato Paste
  • 1, 28oz can of Diced Tomatoes
  • 1.5 cups of dry Pasta
  • 2 Potatoes
  • 1 Zucchini
  • 4 cups of Vegetable Broth
  • 1 tsp Oregano
  • 1tsp Thyme
  • 1/4 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • Parsley, for garnish (optional)
  • Parmesan Cheese, for garnish (optional)

Instructions

  1. Prepare all of the ingredients- dice the onion, carrots, celery, potatoes, zucchini, mince the garlic. Measure and set out all of the other ingredients so they’ll be ready to go.
  2. Heat a large pot or dutch oven with the oil over medium high heat.
  3. Sauté the onions, carrots, and celery until onions are translucent and carrots are tender. Be sure not to completely cook because they will continue cooking as the rest of the soup is being made.
  4. Add in the garlic, cook for another minute until it becomes fragrant. 
  5. Add in the potatoes, zucchini, and herbs/spices and stir until everything is completely combined.
  6. Add the vegetable broth, diced tomatoes, and tomato paste. Stir to combine.
  7. Bring to a boil, then turn down to a simmer and let simmer for roughly 10 minutes.
  8. Add in the pasta and the beans. If you need to add more liquid, feel free to add in some more vegetable broth or water.
  9. Cook for another 10-15 minutes until the pasta and the potatoes are both completely cooked.
  10. Take off the heat, let cool, and serve!
  11. Garnish with some finely chopped parsley and/or some freshly grated parmesan!
  12. Enjoy!!

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