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Healthy Dinner Recipes Soup Veggies | The Best Minestrone Soup


THE BEST MINESTRONE SOUP


Ingredients

  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup spinach leaves (about 2 small handfuls)
  • 1 1/2 cups small shell pasta
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup peeled, chopped zucchini (about 1 zucchini)
  • 1/2 teaspoon salt
  • 1 can (28 oz) petite diced tomatoes (undrained)
  • 1 can (15 oz) kidney beans (drained & rinsed)
  • 1 can (15 oz) tomato sauce
  • 3 cans (14.75 oz each) vegetable broth

Instructions
  1. Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
  2. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
  3. Add spinach and dried pasta shells. Let cook until pasta is done. About 10 minutes, depending on what size pasta you use.

** Leftovers will soak up the broth so you will probably want to add additional water or broth when reheating leftovers.

This article adapted from this site