Description
Use whatever vegetables and beans you have on hand to make this quick and easy Minestrone Soup recipe!
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 carrot chopped
- 1 celery stalk, chopped
- 1 cup chopped parsnip or other hard vegetable
- salt and freshly ground black pepper
- 6 cups stock, vegetable or chicken
- 1 (28 ounce) can crushed tomatoes with basil
- 1 bay leave
- rind from parmesan cheese
- 1 cup chopped zucchini or other soft vegetable
- 1/2 cup small pasta, such as tubetti
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 teaspoon minced garlic
- 1/2 cup chopped parsley leaves
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
- Add the parsnip and season everything well with salt and freshly ground black pepper. Cook the parsnip with the onion, carrot, and celery for an additional 2 minutes.
- Stir in the stock, tomatoes, bay leaf, and the parmesan rind if you are using it and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Add the zucchini and pasta and bring to a simmer again, and simmer for another 10 minutes.
- Stir in the beans and garlic and simmer another 5 minutes.
- Remove the bay leaf and parmesan rind and serve. Enjoy!
Notes
Hard vegetable substitution ideas: potatoes, sweet potatoes, winter squash, turnips
Soft vegetable substitution ideas: green beans, summer squash, baby spinach, kale
- Prep Time: 10 minutes
- Cook Time: 37 minutes
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 241
- Sugar: 10.5 grams
- Fat: 8.3 grams
- Carbohydrates: 36.8 grams
- Protein: 7.4 grams