Go Back
Print
Italian Minestrone Soup
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion , diced
  • 4 - 5 cloves garlic , minced
  • 3 medium carrots , diced
  • 4 stalks celery , diced
  • 2 cans diced tomatoes 14.5 oz
  • 2 tbsp tomato paste
  • 4 cups stock (vegetable or chicken)
  • 2 cups water
  • 1 tsp dried oregano
  • 1 bay leave
  • salt and pepper to taste
  • 1 can red kidney beans 15 oz
  • 2 zucchinis , peeled and diced
  • 1½ cups small dried pasta
  • 2½ cups baby spinach , chopped
  • Finely shredded Parmesan cheese , for serving
Instructions
  1. In a large pot, heat olive oil over medium heat. When hot, add in diced onion. Sauté until onions are translucent. Add in garlic for an additional minute.
  2. Add in chopped carrots and celery and cook until carrots are slightly tender. Stir in oregano and bay leaves.
  3. Next, add in cans of diced tomatoes, tomato paste, stock, water and spices. Bring liquids to a boil and add in beans, zucchinis and small pasta.
  4. Simmer until vegetables are tender and pasta cooked, remove from heat and stir in the baby spinach.
  5. Serve with grated parmesan if you wish.