Rustic Vegetable Minestrone Soup
Ingredients
- 1 lb. carrots
- 1 bunch celery
- 1 large or 2 medium zucchini
- 1 large onion
- 5 cloves garlic
- 3 teaspoons dried Italian seasoning blend
- 6 cups vegetable broth
- 2 28oz cans, 7 cups canned whole peeled tomatoes, preferably San Marzano
- 1 bunch fresh parsley
- 1 16 oz. can kidney beans
- Pasta of choice
Preparation
Wash and chop carrots, celery, zucchini, onion and garlic and add to a large soup pot.
Add a large splash of water and water sauté until zucchini, garlic and onion start to soften, adding water as needed.
Add Italian seasoning and canned tomatoes with their juices, mixing to coat veggies with spices.
Add vegetable broth and bring to a boil.
Once boiling, lower heat and simmer soup for 20 minutes, until the veggies are cooked and the soup has thickened.
While soup simmers, cook pasta according to package directions, drain, rinse and set aside.
Once soup is cooked, wash and chop parsley, and rinse and drain kidney beans.
Stir parsley and kidney beans into soup.
Cover and let parsley wilt into the soup for a few minutes, stirring well.
Serve soup in bowls, topping with cooked pasta and extra parsley.
Notes
This soup stores well in the fridge for up to 4 days, and longer in the freezer.
