Minestrone Soup

Minestrone Soup

Since everyone is still on their new year resolution diets I figured the first official recipe post of 2013 should at least be something healthy, right? I LOVE making a big batch of minestrone and having plenty to bring in for lunch for the week or freeze for a later occasion. This version has been healthified and lightened up by using veggie pasta over regular pasta. I think the original recipe might’ve come from Martha Stewart, but I’ve been making it for years now. Feel free to experiment, use the veggies you have on hand, fresh or frozen. You really can’t screw this soup up!

Minestrone Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 28-ounce can whole tomatoes, hand crushed
  • 4 cups low-sodium, low-fat chicken broth (or vegetable broth for vegetarians)
  • 1 cup water
  • 2 cups green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup fresh or frozen chopped zucchini, green pepper, yellow squash mix (I used frozen, leftover from my farmshare)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon crush red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 cup baby spinach
  • 1 15-ounce can low-sodium cannellini beans, drained and rinsed
  • 1 cup Eden Organic small vegetable shells
  • 1/3 cup finely grated parmesan cheese (omit for vegans)

Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Add the tomatoes, chicken broth and water. Stir in the green beans and vegetable medley, oregano, basil, red pepper flakes, salt and pepper to taste. Bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans, pasta and baby spinach. Cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with parmesan cheese.

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About Jessica9232

I love design, art, typography and photography, I'm also passionate about cooking and trying out new recipes.

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