Name: Minstrone Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 medium yellow onion (chopped); 2 medium carrots (peeled and chopped); 2 medium ribs celery (chopped); Small can tomato paste; 2 cups chopped seasonal vegetables (potatoes (yellow squash, zucchini, butternut squash, green beans or peas all work)); 4 cloves garlic (pressed or minced); teaspoon ½dried oregano; teaspoon ½dried thyme; 1 28oz can diced tomatoes (with their liquid (or 2 small 15-ounce cans), 28 ounces); 6 cups vegetable broth (32 ounces); 1 teaspoon fine sea salt; 2 bay leaves; Pinch red pepper flakes; Freshly ground black pepper (to taste); 1 cup whole grain elbow or small shell pasta; 1 can Great Northern beans or cannellini beans (rinsed and drained, or 1 ½cooked beans, 15 ounces); 2 cups baby spinach (chopped kale or chopped collard greens); 2 teaspoons lemon juice

Minstrone Soup

Warm up with this minestrone soup! This minestrone soup recipe is healthy, easy to make, and tastes incredible.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Dish

Cuisine Italian

Servings 6 bowls

Ingredients

1 medium yellow onion chopped
2 medium carrots peeled and chopped
2 medium ribs celery chopped
Small can tomato paste
2 cups chopped seasonal vegetables (potatoes yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic pressed or minced
teaspoon ½dried oregano
teaspoon ½dried thyme
1 28oz can diced tomatoes with their liquid (or 2 small 15-ounce cans), 28 ounces
6 cups vegetable broth 32 ounces
1 teaspoon fine sea salt
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper to taste
1 cup whole grain elbow or small shell pasta
1 can Great Northern beans or cannellini beans rinsed and drained, or 1 ½cooked beans, 15 ounces
2 cups baby spinach chopped kale or chopped collard greens
2 teaspoons lemon juice

Instructions

Warm large Dutch oven or stockpot over medium heat. Add1/4 cup of broth, chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing.