Hearty Minestrone Soup
Hearty Minestrone Soup
Ingredients
- 1 can (14.5 oz) great northern beans, drained and rinsed
- 5 c. low-sodium vegetable broth
- 2 c. low-sodium chicken broth or water
- ¼ c. tomato paste
- 2 tbsp. basil pesto
- 2 bay leaves
- 2 tbsp. olive oil
- 1½ c. yellow onion, diced
- 1 c. celery, diced
- 1 c. carrots, diced
- 6 cloves garlic (raw or roasted), minced
- 2 cans (14.5 oz) diced tomatoes
- 1 can (14.5 oz) red kidney beans, drained and rinsed
- 1 tsp. dried oregano
- 1 tsp. kosher sea salt
- ¼ tsp. ground black pepper
- ¼ tsp. dried rosemary
- 1 parmesan rind
- 1½ c. small shells, small elbows, ditalini, or anellini
- 1½ c. zucchini, quartered lenghtwise and diced
- 1 c. frozen green beans, thawed
- 2 c. baby spinach, roughly chopped
- In a large stock pot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion, celery and carrots. Cook until soft, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the diced tomatoes, kidney beans, great northern beans, vegetable broth, chicken broth (or water), tomato paste, pesto, bay leaves, oregano, salt, pepper, rosemary, and parmesan rind. Turn heat to medium high and bring to a simmer. Reduce heat to medium-low, cover and cook for 30 minutes.
- Remove the cover and turn heat to medium-high. When the liquid is boiling, add the pasta, zucchini, and green beans, stir well. Cook until the pasta is tender, about 20-25 minutes. During the last 5 minutes, add the spinach and allow it to wilt. Remove from heat and serve warm.
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