Classic Italian Minestrone Soup
Ingredients
- 1 small onion, about 1/3 cup, diced
- 2 cloves garlic, minced
- 1 medium carrot (about 1 cup), chopped (use radish for low carb)
- 1 large celery stalk (about 1 cup), chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 32 oz can diced tomatoes
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 (32 oz carton - 4 cups) low sodium vegetable broth
- 1 medium zucchini (around 2/3 cups), sliced into halves or quarters
- 1/4 cup canned or cooked red kidney beans, drained and rinsed (leave out for paleo & low carb)
- 1/4 cup cannellini beans, chickpeas OR great northern beans, drained and rinsed (leave out for paleo & low carb)
- water - add only as much as needed to cover vegetables
- 1/4 cup dried small shell pasta (use gluten free if necessary) (leave out for paleo & low carb and add chopped cauliflower & green beans instead)
- 1 cup fresh baby spinach chopped, optional
- 1/2 - 1 teaspoon balsamic vinegar, optional but adds great flavor
- Shredded or grated Parmesan cheese, for serving (leave out for Paleo)
- Fresh parsley finely chopped, for garnish (optional)
Preparation
In a large pot, sauté the onion, garlic, carrot, celery, basil, oregano, and thyme until softened and fragrant
Add the diced tomatoes, tomato paste, bay leaf, and vegetable broth. Bring to a boil
Add the zucchini and simmer for 10-15 minutes until vegetables are tender
Stir in the beans, pasta (if using), and water if needed to cover. Cook until pasta is al dente
Add the spinach and balsamic vinegar, then simmer for a few more minutes. Serve with Parmesan cheese and garnish with parsley