Yield: 4 servings
Minestrone Soup
This Easy Copycat Minestrone Soup is ready in under an hour! It's loaded with fresh vegetables, beans, parmesan cheese, herbs, and a rich and hearty broth.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons minced garlic
- 1 14 oz can diced tomatoes
- 32 oz vegetable broth
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes
- 1 15.8 oz can great northern beans, rinsed and drained
- 1 15.5 oz can dark red kidney beans, rinsed and drained
- ½ cup small shell macaroni
- 1 zucchini, sliced into half moons
- 2 cups baby spinach
- Salt and pepper, to taste
- Shredded Parmesan, optional garnish
- Fresh parsley, optional garnish
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Instructions
- In a large soup pot, heat olive oil over medium heat. Add the onion, celery and carrots and sauté for 3 minutes. Add garlic and sauté for 30 seconds more.
- Stir in the diced tomatoes, vegetable broth, bay leaves, Italian seasoning, parsley and red pepper flakes. Bring to a simmer over medium to medium-low heat and cook for 20 minutes.
- Add the northern beans, kidney beans, shell macaroni and zucchini. Bring the heat up a little to a steady simmer and cook until pasta is tender, about 8-10 minutes.
- When ready to serve, stir in the spinach leaves and season with salt and pepper to taste. Serve immediately with parmesan cheese and parsley for garnish, if desired.
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Notes
Storage: Any leftover Minestrone Soup can be stored in an airtight container in the fridge for up to 5 days. Keep in mind that the noodles will absorb some of the broth which may soften the noodles and make the soup thicker.
Nutrition
Serving: 1, Calories: 300kcal, Carbohydrates: 51g, Protein: 14g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 899mg, Fiber: 11g, Sugar: 8g