PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/minestrone-soup/
This Simple Minestrone Soup is a wholesome one-pot meal that is loaded with veggies, beans, and pasta. It is vegetarian, dairy-free, and may simply be made vegan or gluten-free. Make-ahead and freezer pleasant!
Elements
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 massive carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 massive cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed pink pepper flakes
2 cups recent spinach (roughly chopped)
4 cups low sodium hen broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned pink kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small raw pasta (I used medium shells)
Parmesan for serving
Directions
In a big pot cook dinner and stir the oil, carrots, celery and onion over medium-high warmth till the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook dinner 1 minute.
Add the broth, tomatoes, and beans. Cowl and simmer over medium warmth for about 10 minutes or till carrots are crisp-tender.
Stir in pasta, cowl and simmer for 10 minutes or till pasta reaches desired tenderness, stirring usually.
Stir in spinach and serve with shredded Parmesan cheese as desired.
supply
