Description
A hearty Italian Minestrone Soup full of vegetables, beans, Italian tomatoes, and pasta that just screams nutritious.
Ingredients
Units
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- 1 med onion, diced
- 2 ribs celery, diced
- 2 med carrots, diced
- 4 cloves garlic, minced
- 1/4 cup (4 Tbls) tomato paste
- 28oz can diced tomatoes (preferably San Marzanos)
- 2 cups low-sodium vegetable broth
- 2 cups water
- 15oz can kidney beans (rinsed & drained)
- 15oz can white beans (great northern, navy, etc. also rinsed & drained)
- 1 cup green beans (canned or frozen)
- 1/2 to 1 cup of your favorite pasta (I used brown rice macaroni)
- 1/2 tsp Italian Seasoning
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 bay leaves
- 2 Tbls red wine vinegar
Instructions
- Dice the onion, celery, and carrots
- Over medium-low heat, add enough veggie broth to cover the pan bottom
- Saute onion, carrot, and celery until softened
- Add garlic and stir for 1 minute
- Add tomato paste and stir for 1 minute
- Add tomatoes, broth, and water and stir
- Add beans and pasta
- Add seasonings and mix well
- Cover and bring to a boil.
- Just as it comes to a boil, turn down heat to low, cover, and simmer 30 min
- Stir in red wine vinegar right before serving
Notes
Like This Recipe? Tips & Donations Are Always Welcome!
This recipe was first published on April 29, 2015.
Keywords: hearty minestrone soup