This colorful soup is full of vegetables. You can use any vegetables. Potatoes can replace the pasta, substitute garbanzo or pinto beans for the cannellinis, cauliflower or zucchini for the broccoli. Serve with crusty Italian bread.
Minestrone Soup
Author: Kristin
Recipe type: Soup
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 can (15 oz.) cannellini beans
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 5 cups chicken or vegetable broth
- 1 can (1 lb.) diced fire roasted tomatoes
- 1 large carrot, coarsely chopped
- 2 cups broccoli florets
- 2 cups baby spinach leaves
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- ½ tablespoon dried parsley
- 1 bay leaf
- ½ pound whole wheat pasta
- salt and freshly ground pepper
- freshly grated Parmesan cheese
Instructions
- Heat the oil in a large popover medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the broth, tomatoes, carrot, broccoli, spinach, cannellini beans, basil, oregano, parsley, and bay leaf.
- Cover partially and simmer until vegetables are tender-crisp, about 20 minutes. Add the pasta and cook, uncovered until al dente, 8-10 minutes more.
- Season to taste with salt and pepper. Ladle into bowls. Garnish with the Parmesan.