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)
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