This vegetable minestrone soup is hearty and healthy, with lots of different colored vegetables, beans, and pasta. It's perfect for a meal that makes you feel good.
Ingredients: 1 cup diced carrots. 1 cup chopped celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 cup small pasta. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups chopped spinach. 2 tablespoons olive oil. Grated Parmesan cheese for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Saut until vegetables are softened. Stir in kidney beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15 minutes. Add pasta and continue simmering until pasta is cooked al dente. Stir in chopped spinach and cook until wilted. Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 30 minutes
Hanna Cormick
